INGREDIENTS
3
medium zucchini
2 1/2 cups
tomato pasta sauce
14 oz
firm tofu (or see soy-free option)
1 tsp
salt, plus extra for the zucchini
1/2 tsp
onion powder
1/4 tsp
garlic powder
1/3 cup
nutritional yeast or parmesan (such as vegan parma), optional
1 cup
shredded mozzarella, such as daiya vegan