Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Seitan | 100g | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 8 oz. seitan
- 2-3 cups of mushrooms, sliced
- 25 oz. jar of tomato sauce
- 1 box extra firm silken tofu
- 1/3 cup fresh basil, roughly chopped
- 2-3 Tbls. fresh lemon juice
- 2 tsp. olive oil
- salt and pepper to taste
- 1 box ziti (16 oz.)
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Directions
Preheat oven to 400 degrees F.
Cook Ziti according to package directions and drain when finished.
Mince the seitan and mushrooms in a food processor until course and crumbly. Pour mushroom and seitan mixture into a large saucepan and stir in tomato sauce. Bring to a simmer over medium heat and cook for about 10 minutes.
In a food processor, puree the tofu, basil, lemon, olive oil, and salt and pepper until consistancy is similar to ricotta cheese.
Spread some of the tomato-seitan mixture into the bottom of a 13 x 9 inch baking pan so that it coats the bottom.
Combine the drained Ziti, tofu mixture, and remaining tomato-seitan mixture in a large bowl and mix gently to combine all ingredients. Spread evenly into the 13 x 9 inch baking pan and bake for 15 minutes. .