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.

Singapore Noodles

this is one of our favorite dishes to order in restaurants, but it’s so easy to make at home. You can thrown in whatever fresh vegetables you have, of course, so it’s good for leftovers. If you can find S and B brand curry powder, that is what really makes this dish special. Try a well-stocked Asian market or international section of your grocery store.

4 oz. thin, dried rice noodles
1 package smoked tofu, cut into tiny cubes
2 TBL vegetable oil
2 celery stalks, diagonally sliced
3/4 cup chopped onion
1/2 cabbage, chopped
1/2 TBL minced garlic
2 TBL curry powder
1 green bell pepper, thinly sliced
1 package frozen broccoli
1/2 cup green onions, diced
1 TBL Braggs
1 tsp Siracha
1/2 tsp vegan oyster mushroom sauce
1/2 cup vegan faux chicken stock
salt to taste
**In the picture, there is a sliced carrot, but I would leave this out because it was very sweet and detracted from the overall flavor of the dish.**

Put noodles in a large bowl and cover with hot water. Drain when the noodles are softened. Cut the noodles to make them shorter and easier to stir fry. Set aside.

Heat 1 tablespoon of vegetable oil in a large skillet over high heat.
Add garlic, bell pepper, onion, cabbage, broccoli, and celery. Stir fry for about 1 minute or until they start to get softer. Add tofu, cook about 1 more minute. Put the remaining vegetable oil in the skillet. Stir in noodles.
Add stock, Braggs, oyster mushroom suace, and Siracha. Cook for about 2 minutes. Toss well so that noodles will evenly absorb the flavor from the broth.
Lower the heat to medium. Add curry powder and salt. Toss thoroughly for about 1-2 minutes. The noodles should be fairly dry. Serve with green onions on top.

This dish features Queen Vermicelli:

Pasta Salad

This is a gluten-free pasta salad for people who a) don’t eat gluten and b) don’t even like pasta salad. The noodles are from Trade Joe’s and the sauce is mostly nutritional yeast. (Yeah, baby!)

2 cups pasta (dry), then cooked according to the directions
2/3 cup nutritional yeast
1.5 tsp mustard
1 TBL Braggs
1 TBL apple cinder vinegar
1 tsp red wine vinegar
1 TBL olive oil
2-3 celery stalks
15 grape tomatoes
6 mushrooms
5 green onions
2 baby cucumbers
1 green bell pepper

Mix together sauce. Then toss pasta and diced vegetables. Allow to sit 30-60 minutes before serving. Delicious!

Trader Joe’s Brown Rice Spirals:

Tofu and Lemongrass Noodle Soup

8 oz. dried rice noodles
3 stalks lemongrass, outer leaves removed and cut into large pieces (you will remove these at the end)
4 c faux chicken stock
1 thumb-size piece ginger, thinly sliced into matchstick pieces
1 package firm tofu, cubed
1 head broccoli, chopped into florets
2 carrots, sliced
3 TBL soy sauce
1/2 can coconut milk
3-4 kaffir lime leaves (available in frozen packets at Asian/Chinese food stores)
1/2 cup fresh basil, roughly chopped

Dunk noodles in a pot of boiling water and turn off the heat. Allow the noodles to soften while you prepare the soup.

Place stock in a soup pot together with lemongrass, ginger, whole lime leaves, and carrots. Bring to a boil, then reduce heat to medium. Allow to simmer while you chop up and add the remaining vegetables. Simmer until vegetables have softened but are still bright in color (about 5 minutes).

Reduce heat to minimum and add the coconut milk, stirring to dissolve. Finally, add the tofu, gently stirring so it doesn’t fall apart.

Add the soy sauce and Siracha. Check rice noodles to make sure they have softened enough to eat. Drain the noodles and portion out into bowls.

Adapted from:

Queen Vermicelli:

Gluten-Free Lasagna with Tofu, Spinach, and Fairytale Eggplant

2 jars Wholefoods fat-free pasta sauce
1 package gluten-free lasagna noodles, uncooked
1 package firm tofu, crumbled (and mixed with nutritional yeast, salt and pepper)
1/2 cup nutritional yeast
1 package frozen spinach
2 cups roasted eggplant (seasoned with olive oil, salt and pepper)
1 package Daiya mozzarella

For the layers: Start with sauce, then gluten free noodles, crumbled tofu, Daiya mozzarella, spinach OR roasted eggplants, the more sauce. You should make three layers. Then dig a small well in each corner and add about 1 cup (total) of boil water.

Cover with foil, poke a few holes, bake at 400 for an hour, or until very bubbly. Allow to rest for an hour, then serve.

Cashew Alfredo with Broccoli and Peas

This year, we’re making life simpler. For this cashew sauce, we’ve borrowed lots of ideas from lots of places, but this is what we did last night.

3/4 c. roasted *un*salted cashews soaked for several hours
1/4 c. rice milk
1/4 c. nutritional yeast
2 TBL tahini sauce with garlic and lemon (from Trader Joe’s)
1 tsp Braggs
salt and pepper to taste

2 TBL Earth Balance
1 shallot, diced
1/2 tsp garlic powder
1 package frozen broccoli
1 c. frozen peas
salt and pepper
1 package sweet potato noodles (cooked according to directions)

While the noodles are boiling, blend together the sauce ingredients. Drain the noodles and rinse with cold water. Cut them with scissors to your desired length. Heat Earth Balance in the pot and saute shallot. Cook about 5 minutes, then add broccoli and peas, season with salt, pepper, and garlic powder. When veg is cooked, add noodles and turn heat to low. Toss with the sauce.

Sweet Potato Vermicelli:

Chili Mac

Topped with guacamole.

Before baking.

Baked and topped with Daiya.

This is super easy.
5 cups homemade vegan chili
1/2 package Daiya pepperjack, reserve a few tablespoons for topping
1/4 c. Earth Balance
1/4 c. rice milk
1/4 c. nutritional yeast
2 c (dry) g-f spiral noodles, then cooked about 5 minutes
Toppings: guacamole, diced green bell pepper, green onions

Preheat oven to 400 F. Bring a pot of water to a boil. Cook gluten free spirals and drain. Add Earth Balance/margarine, rice milk, nutritional yeast, noodles, and most of the Daiya into an oven safe baking dish or dutch oven and stir well. Add chili, stir. Top with remaining Daiya. Bake about 20 minutes. Allow to cool 10 minutes before serving with your favorite toppings.

Trader Joe’s Brown Rice Fusilli:

Thai-Pesto Fusion Noodles

1 package sweet potato glass noodles
1 cup Thai basil leaves, or sweet basil leaves
2 TBL sesame seeds
4-5 cloves garlic
2 TBL olive oil
1 tsp sesame oil
1 TBL Braggs or soy sauce
1 TBL fresh lime juice
1 tsp red chilli flakes

Boil noodles according to the package directios, then drain and rinse with cold water. Cut noodles to your desired length with kitchen scissors.

To make the pesto, place all ingredients in a food processor. Process well.
Taste the pesto for salt and spice. Do not warm up this mixture!

Then toss noodles and sauce together in a large bowl.To serve, garnish with a few leaves of basil and some toasted sesame seeds.

Adapted from:

Sweet Potato Vermicelli: