1 lb. ziti
1 cup chopped oil-marinated
sun-dried tomatoes
1 cup firm silken tofu, drained
and crumbled
3 cloves garlic, chopped
4 Tbsp. chopped fresh basil or
1 Tbsp. dried basil
2 Tbsp. balsamic vinegar
1 tsp. salt
1/8 tsp. pepper
2 Tbsp. olive oil
1 small can marinated artichokes, drained and chopped
2 Tbsp. minced fresh parsley
Soy Parmesan (optional)
Makes 4 servings
Cook the ziti al dente. Meanwhile, in a food processor, combine the tomatoes, tofu, garlic, basil, vinegar,
salt, pepper, and olive oil. Process to a smooth consistency. Drain the pasta and toss with the sauce and
artichokes. Sprinkle with the parsley and soy parmesan, if desired.
1 cup chopped oil-marinated
sun-dried tomatoes
1 cup firm silken tofu, drained
and crumbled
3 cloves garlic, chopped
4 Tbsp. chopped fresh basil or
1 Tbsp. dried basil
2 Tbsp. balsamic vinegar
1 tsp. salt
1/8 tsp. pepper
2 Tbsp. olive oil
1 small can marinated artichokes, drained and chopped
2 Tbsp. minced fresh parsley
Soy Parmesan (optional)
Makes 4 servings
Cook the ziti al dente. Meanwhile, in a food processor, combine the tomatoes, tofu, garlic, basil, vinegar,
salt, pepper, and olive oil. Process to a smooth consistency. Drain the pasta and toss with the sauce and
artichokes. Sprinkle with the parsley and soy parmesan, if desired.
