Tofu Noodle Casserole

This is a hearty vegetarian casserole I have shared with many friends but not in this blog yet. You can use whatever veggies you have on hand and customize this dish as you please. This cheesy casserole is brown and bubbly and comfort food all over.

1/2 lb pasta (I used ziti)

1 tub extra firm tofu, pressed and cut into 1/2-inch cubes

1 cups broccoli flowerets

3 hard-boiled eggs, peeled and quartered lengthwise

1/4 lb cheddar (or favorite meltable) cheese, cubed 1/4-inch

1/4 cup shredded parmesan cheese

Sauce:

2 Tbsp butter + 1 Tbsp avocado oil

1/4 cup all purpose flour

2 cups milk

1/4 tsp garlic powder

1/4 tsp salt

1/4 tsp black pepper

Preheat oven to 350F.

Heat two quarts of water in a pot to boiling for the pasta. When boiling, add 1 Tbsp salt and the pasta, stirring. As the water re-boils, stir often to ensure pasta does not stick together.

Meanwhile, prepare the sauce by melting the butter in the oil in a small pot. Whisk in the flour and cook for about 2-3 minutes, until slightly browned and smelling rather nutty. Whisk in the milk and spices and return to a gentle boil. Whisk the sauce repeatedly as it starts to thicken on the boil.

About a minute before the pasta is al dente add the broccoli to the pot. Cook another minute. Reserve about a cup of cooking water and drain pasta mixture.

Tip pasta into a large mixing bowl. Add two-thirds of the white sauce and all the cheddar cheese and tofu. Gently fold to mix well. Add enough cooking water to make a glossy sauce. Tip pasta into an oiled 13x9-inch baking dish. Distribute egg wedges on top. Pour remaining sauce over the dish and top with parmesan.

I garnished with a dash of Aleppo red pepper flakes.

Bake for about 20 minutes until heated through and bubbly.

Serves 4-6.

Comments

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