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Kale and Mushroom Baked Spaghetti
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 Kale and Tofu Baked Spaghetti

Created on 3/10/15

From Simply Healthy Cooking with Pam

For the Tofu Filling

16 oz. extra firm tofu, drained and pressed

½ cup of hummus (I made a huge batch in the beginning of the week so I used that)

¼ cup nutritional yeast

1 teaspoon of garlic powder

1 teaspoon of onion powder

1 teaspoon of dried oregano

1 teaspoon of dried basil

½ fresh squeeze lemon juice and 1 teaspoon of the zest


Press and drain the tofu for approximately 15 minutes. You can put the tofu on top of the colander, and put a plate with a heavy can to press all the water out of the tofu. Crumble the tofu in a medium size-mixing bowl.  Add the hummus, nutritional yeast, garlic powder, onion powder, dried oregano and basil, and lemon juice and zest. Mix using your hands or a fork, the mixture will look like ricotta cheese. Set the bowl aside.


For the Baked Spaghetti

12 oz of spaghetti pasta (Gluten Free, Corn, Wheat or Rice Free whichever works for you)

32 oz jar of your favorite spaghetti sauce (I used Simply Organic Tomato Basil from Kroger)

2-1/2 cups of water

8 oz button mushrooms sliced

½ onion sliced

½ bunch of kale, chopped

2 tablespoons of water or olive oil


Preheat oven to 350 degrees. In medium sauté pan, heat up water or oil and add mushrooms and onions. Sauté until the onions and mushrooms are soft.  


In a greased 9 x 13-casserole dish, layer the uncooked spaghetti on the bottom. If using a stone, no greasing is needed. Break the noodles in half and cross over the pasta so the noodles do not stick while baking.  Add the spaghetti sauce and water. Use a spoon and mix on top of the spaghetti. It will look very watery. Top with the cooked mushroom and onion mixture and the chopped kale.  Sprinkle the tofu filling on top evenly.


Bake for 1 hour, remove from the oven, and let the dish set for 10 minutes before serving.