Vegan Million Dollar Spaghetti [No Bake Recipe!]

• 1 pound spaghetti (gluten-free if preferred)
• 1 jar (24 oz) vegan marinara sauce (I use Yo Mama’s…code HEALTHYHELPER saves $$!)
• 1 block (14 oz) firm tofu, drained and crumbled
• 1 cup vegan cream cheese
• 1 cup vegan sour cream
• ½ cup nutritional yeast
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 cup shredded vegan mozzarella (optional, for topping or extra creaminess)
• Salt and pepper to taste
• Fresh basil for garnish

Cook Mode Prevent your screen from going dark

• Cook spaghetti according to package directions until al dente. Drain and set aside.
• While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1–2 minutes.
• Add crumbled tofu to the skillet and cook for 5–7 minutes until lightly browned. Season with salt and pepper.
• Stir in the marinara sauce and nutritional yeast. Let it simmer for about 5 minutes to let the flavors meld.
• In a separate bowl, whisk together the vegan cream cheese and sour cream until smooth.
• Reduce the heat to low and stir the cream cheese mixture into the marinara-tofu sauce. Mix until everything is creamy and well combined. If it’s too thick, add a splash of pasta water to loosen it up.
• Add the cooked spaghetti directly to the skillet and toss everything together until the noodles are fully coated in that rich, velvety sauce.
• (Optional) Stir in shredded vegan mozzarella for extra creaminess or sprinkle on top once plated.
• Garnish with fresh basil and serve hot.