Macaroni and Tofu Casserole

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Macaroni and Tofu Casserole

 

Recipe By :James Mays

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons canola oil

1 cup firm tofu -- cubed

2 tablespoons canola oil

1 cup sliced mushrooms

1/2 cup pimientos -- chopped

2 teaspoons lemon juice

3 tablespoons margarine

3 tablespoons soy flour

1 1/3 cups soy milk

2 tablespoons nutritional yeast flakes

2 teaspoons tamari soy sauce

3 cups macaroni -- cooked

 

Preheat oven to 350F. In a frying pan, cook tofu in 2 tablespoons canola oil

until golden brown and set aside. Saute mushrooms and pimientos in lemon juice

and 2 tablespoona oil. Add this mixture to tofu cubes and set aside.

 

In a saucepan, melt the margarine and add the soy flour and stir until thick.

Slowly add the soy milk and stir constantly to avoid lumps. Remove from heat

when thickened and stir in yeast and tamari.

 

Pour the sauce into a greased Pyrex dish. Combine mushroom and tofu mixture and

add cooked macaroni. Bake for 15 minutes. You can place crushed tortilla chips

over the top before serving.

 

Source:

" You Can't Get Mad Vegan Disease "

Copyright:

" 2001 by James Mays "

 

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Per Serving (excluding unknown items): 2359 Calories; 115g Fat (43.2% calories

from fat); 78g Protein; 261g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol;

1160mg Sodium. Exchanges: 16 Grain(Starch); 7 1/2 Lean Meat; 1 Vegetable; 0

Fruit; 20 Fat; 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0