Guest guest Posted August 29, 2003 Report Share Posted August 29, 2003 B " H The tofu holds this traditional recipe together even better than the eggs in the way grandma used to make it. To make the kugel sweet: Use 8 oz. or 500 g. of whole wheat *noodles* (not pasta) and add a cupful or cupful-and-a-half of raisins to the last minute that the noodles are in the boiling water. Drain and rinse the noodles and raisins and set aside in a lg. mixing bowl. Put the following in a blender: 8 oz. or 500 g. of firm tofu Cane sugar or silan (a molasses-like product made from Dates, very popular in the Middle East, a kosher store or Middle East food store should stock it, if it is from Israel it will have a heksher) to taste Cinnamon Orange Zest from the peel of a large orange. Tangerine zest is great too. 1 tsp. of natural vanilla essence 2 Tbs. of oil Process with just enough soy drink, rice drink, almond milk, or vanilla-flavored soy or rice or almond drink to get a cottage cheese- like consistency. Fold tofu mixture carefully into the drained noodles and raisins. Oil a baking pan. Bake on 375 F. or 175 C. for about 35-40 mins. Test with your finger carefully to feel for resistance. The kugel shouldn't cave in at all when you press the top of it. Serve hot or cold. Doreen Quote Link to comment Share on other sites More sharing options...
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