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Tofu Noodle Bake

Budget.Gourmet's picture
  Vegetable oil 1 Tablespoon
  Minced onion 3⁄4 Cup (12 tbs)
  Garlic 2 Clove (10 gm), minced
  Rib celery 1 , minced
  Minced green pepper 1⁄4 Cup (4 tbs)
  Tofu 1 Cup (16 tbs), drained and patted dry
  Cottage cheese 1⁄2 Cup (8 tbs), drained
  Egg 1 , slightly beaten
  Whole wheat flour 1 Tablespoon
  Minced parsley 1 Tablespoon
  Oregano 1 Teaspoon
  Minced chives 1 Tablespoon
  Salt To Taste
  Black pepper To Taste
  Whole wheat noodles 1⁄2 Pound
  Tomato with sweet basil 1 Cup (16 tbs) (Joyce'S Favorite)
  Raw wheat germ 1⁄4 Cup (4 tbs)
  Freshly grated parmesan cheese 1⁄4 Cup (4 tbs)

In a medium-sized skillet, saute'onion, garlic, celery, and green pepper until onion is translucent.
Mash tofu and mix in cottage cheese, egg, flour, parsley, oregano, and chives.
Combine tofu mixture with onion mixture; add salt and pepper to taste.
Cook noodles in boiling water until just tender; drain.
Preheat oven to 350°.
Grease a 2-quart casserole; spread half the cooked noodles evenly over the bottom of the casserole.
Cover with tofu/onion mixture.
Spread remaining noodles on top.
Pour tomato sauce over noodles, and sprinkle wheat germ and Parmesan cheese over all.
Bake for about 40 minutes or until heated through and bubbly.

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish

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