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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Vegan “tuna” salad and friends

No “tuna” salad makes an appearance without its Kosher dill pickle buddy!

1/2 block smoked tofu (we bought this at an Asian market)
3 large dollops of Earth Balance vegan mayo
1 cup white beans drained
1/2 cup red onion, chopped
2 stalks celery, chopped
pinch of garlic powder

Pulse in the food processor until consistency is to your liking.
Serve with pita chips, hummus, Kosher dill pickles, hot banana peppers, tomatoes, etc.