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Mushroom Noodle Casserole

From The Art of Tofu by Akasha Richmond 30 minutes prep time | Serves 4 What you need: 6 oz small elbow macaroni pasta 8 oz fresh mushrooms, washed, stemmed (save stems), and diced 1 tsp olive oil 2 shallots, peeled and minced 1 Tbsp dry sherry 1 tsp Worcestershire sauce, vegetarian style 1 tsp light soy sauce 2 cups water (for sauce) 1 Tbsp vegetable broth powder 1 pkg Mori-Nu Silken Lite Firm Tofu (1-1/2 cups pureed) 3 Tbsp white miso 2 Tbsp sesame tahini 1/4 tsp salt 1/8 tsp freshly ground black pepper 2 Tbsp bread crumbs Canola oil cooking spray What you do: 1. Preheat oven to 350°F. Bring a large pot of salted water to a boil and cook macaroni according to directions on package for al dente. Drain and rinse macaroni. In a heavy sauté pan, cook mushrooms with olive oil, shallots, sherry, Worcestershire sauce, and soy sauce. Cook for 5-6 minutes and add to macaroni. 2. In a small sauce pan, boil the 2 cups of water with mushroom stems and broth powder. Simmer about 8 minutes, drain stems, and reserve water. In the container of a blender, combine reserved water, tofu, miso, tahini, salt and pepper. Blend well. Add to noodles and mushrooms. Coat a 9-inch or 10-inch round casserole dish with cooking spray; fill with macaroni mixture. Sprinkle with bread crumbs. Bake for 20-25 minutes or until heated through with crumbs golden. Per serving: 318 calories, 16 g protein, 46 g carbohydrates, 8 g total fat, 0 mg cholesterol

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