Smoked Tofu Noodle Casserole

Creamy, cozy not-tuna casserole! Omg, the smoked tofu makes this dish so hearty, the Daiya makes it melty, and the noodles make it fun.

2 cups (dry) gf noodles
1 package smoked tofu
3/4 cup chopped onion
2 celery stalks, chopped
1 lb sliced mushrooms
1 TBL olive oil
1 tsp dried onion
1 tsp garlic powder
1 bay leaf
3 cups water or stock
1 TBL Braggs
1/2 cup rice (or other nondairy) milk
1 cup PepperJack Daiya, divided 3/4 cup + 1/4
1 TBL Earth Balance
salt and pepper to taste
2 cups green peas

Preheat oven to 425 F. In a dutch oven, heat olive oil and saute onion, celery, and mushrooms until very soft. Add garlic powder, onion powder, Braggs, bay leaf, and bring to a boil. Add noodles and cook until noodles are slightly underdone, 5-7 minutes.
Shred tofu with a grater, set aside.

Remove bay leaf. Add tofu, peas, rice milk, salt and pepper, 3/4 cup of cheeze, and Earth Balance and mix well. Top with remaining cheeze and bake 15-20 minutes until very bubbly. The cheese should be fully melted on top. Allow to sit 10 minutes before serving.

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Greek Casserole

This is a good casserole for breakfast or anytime. It’s easy to throw together on Sunday night and eat it for lunch all week!

1 package frozen spinach
1 pound potatoes, chopped into 1/2 inch cubes
1 16 oz can chickpeas, drained and rinsed
1 cup plain, unsweetened soy yogurt
1/4 cup lemon juice
1 red onion, diced
3 garlic cloves, minced
1/2 cup sliced olives (Kalamata)
1 medium tomato, chopped
1/2 TBL parsley
Salt and pepper to taste
olive oil for greasing the baking dish

Preheat oven to 400 F. Boil chopped potatoes (or cook in the microwave) until tender. Drain and set aside.
While the potatoes are cooking, saute the red onion and garlic with the spinach. Season with salt and pepper to taste.

Mix together the yogurt and lemon juice.

Prepare a 9 x 13 inch baking dish with a little olive oil. Layer half of the ingredients in this order: (drained) potatoes, spinach mixture, chickpeas, yogurt, and olives. Repeat the layering and finish with tomatoes and the parsley. Cover with foil and bake 30-45 minutes.