Skip to main content

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

Popular posts from this blog

Chicken Piccata over Squid Ink Pasta

Serve this delicious lemony piccata over your favorite pasta. 2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets 1/4 cup flour 1 lemon sliced and de-seeded  2 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp capers 2 cloves garlic, minced 1/4 cup dry white wine crushed red pepper flakes, to taste 8 oz squid ink pasta fresh parsley for garnish Melt butter in the oil in a skillet.  Fry the lemon slices for a few minutes, just until beginning to brown.   Set aside on a plate.  Lightly salt and pepper each chicken breast.  Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet.  Flip to brown second side.  Cook over low heat for a total of about 15 minutes.   Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta.  Cook until just al dente. Remove chicken to a plate when cooked through. Add capers and garlic to skillet a...

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs.  Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have.  Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade.   Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Baked Grouper with Mushroom Wine Sauce

Fresh fish baked in a creamy mushroom sauce is always a rich reward after a hard day's work. 3/4 lb grouper (or other favorite white fish) cut into 2 portions Sauce: 2 Tbsp butter 1/2 cup onion, very finely diced 2 cloves garlic, minced through a press 1/3 cup pale dry sherry or dry white wine 1/3 cup half and half or cream 1 Tbsp corn starch 1 4-oz can mushrooms, drained and liquid reserved Preheat oven to 375F.  Sauté the onions in the butter, in a sauce pan for about 8-10 minutes, until slightly caramelized.  Add the garlic and cook for about 2 more minutes.  Add the sherry and half and half, and bring to a gentle boil. Whisk together the mushroom liquid with the cornstarch in a small bowl.  Whisk this mixture into the boiling sauce until thickened.  Add mushrooms and salt and pepper to taste.   Adjust thickness with wine, water or chicken broth if necessary, or allow sauce to thicken more by reducing slightly. Lay...