Tofu Noodle Casserole

[Guest guest]

TOFU NOODLE CASSEROLE

 

This recipe was provided by Nava Atlas, author of

Vegetarian Celebrations and many other vegetarian

cookbooks. You can visit Atlas at

<http://www.vegkitchen.com>.

 

Serves: 6 to 8

 

12-ounce package yolk-free medium-width egg noodles

1 tablespoon soy margarine or canola oil

3 medium celery stalks, diced

1 cup sliced mushrooms

2 cups soy milk

1/4 cup unbleached white flour

8-ounce package baked tofu, finely diced

2 to 3 scallions, sliced

Salt and freshly ground pepper to taste

Wheat germ for topping

 

Preheat the oven to 350 degrees. Bring water to a boil in a

large pot. Add the noodles and cook until just tender,

about 9 to 11 minutes, or according to package directions.

 

In the meantime, heat the margarine or oil in a

medium-sized saucepan.

 

Add the celery and saute over medium heat for 3 to 4

minutes.

 

Add the mushrooms and continue to saute until the mushrooms

are wilted.

 

Pour 1 1/2 cups of the soy milk into the saucepan and bring

to a simmer.

 

Combine the remaining soy milk with the flour in a small

bowl and stir until the flour is smoothly dissolved. Slowly

pour into the saucepan, stirring constantly.

 

Simmer gently until the sauce has thickened, then remove

from the heat.

 

When the noodles are done, drain them, then return them to

the pot.

 

Pour in the sauce, then add the baked tofu and

scallions and season to taste with salt and pepper.

 

Transfer the mixture to an oiled, large shallow casserole

dish. Top generously with wheat germ.

 

Bake for 30 to 35 minutes, or until the top is golden brown

and beginning to get crusty. Allow to cool for 5 minutes,

then cut into squares to serve.

 

 

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