Vegan Baked Spaghetti with Kale, Mushrooms, & Tofu Ricotta

This Vegan Baked Spaghetti with Kale, Mushrooms, & Tofu Ricotta are Packed with protein and fiber, this deliciously creamy whole grain baked spaghetti will have the whole family falling in love!


For the tofu ricotta:

  • 16oz extra firm tofu, drained and pressed
  • ½ cup roasted garlic hummus (I used my favorite local Oasis hummus)
  • ¼ cup nutritional yeast
  • 1 tsp garlic powder
  • ½ tsp salt
  • Pepper, to taste

For the baked spaghetti:

  • 12oz whole grain spaghetti, uncooked
  • 32 oz jar of pasta sauce (I used local Carfagna's gourmet pasta sauce)
  • 2½ cups water
  • 8 oz mushrooms, sliced
  • ½ bunch lacinto kale, chopped


  1. Drain and press tofu. (If you don't have a tofu press, wrap tofu in a kitchen towel and place on a plate. Cover with a couple heavy objects, like a book or two. Let sit for 30 minutes to an hour.)
  2. Crumble pressed tofu and place in a medium bowl. Add hummus, nutritional yeast, garlic, salt, and pepper. Use your hands to combine mixture. It should be moist and resemble ricotta cheese. Set aside.
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