Vegan - Tofu Noodle Casserole

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* Exported from MasterCook *

 

Tofu Noodle Casserole

 

Recipe By :The Soy Gourmet - Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon safflower oil

1 pound extra-firm tofu -- cut into 1/2-inch cubes

1 cup sliced mushrooms

1 tablespoon minced scallion

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

2 tablespoons dry sherry

1 cup water

1 vegetable bouillon cube

2 tablespoons cornstarch dissolved in 2 tablespoons

water

1 cup soy milk

4 cups cooked linguine, or other pasta

1 cup grated soy mozzarella

 

Preheat the oven to 375F. Heat the oil in a large skillet over medium-high

heat. Add The tofu, mushrooms, scallion, salt, and pepper, and cook 2 minutes,

stirring occasionally. Add the sherry and remove from the heat. In a mediu

saucepan, heat the water and bouillion cube to boiling, stirring to dissolve

the bouiillon cube. Whisk in the cornstarch mixture, and continue stirring to

thicken. Reduce the heat to low and slowly stir in the soy milk. Combine the

cooked pasta with the tofu mixture, add the sauce, and mix well. Transfer the

mixture to a lightly oiled baking dish, and top with grated soy cheese. Bake 30

minutes.

 

 

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Per serving: 115 Calories (kcal); 8g Total Fat; (58% calories from fat); 9g

Protein; 3g Carbohydrate; 0mg Cholesterol; 104mg Sodium

Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

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