Tofu Noodle Casserole
Ingredients:
- 1 Firm Tofu
- 1 Lemon
- 1 tbsp prepared horseradish
- 1 tbsp Dill
- 1 tsp Sea salt
- 1 lb Dilitanti or other small pasta
- 1 lb Frozen green peas
- 1 lb Grated Jack Cheese
- 3 tbsp Butter
- 8 oz Mushrooms
- 1 Small onion
- 3 tbsp Flour
- 2 cup Milk
- Salt and Pepper to taste
- 2 cup crushed potato chips
Directions:
Using a fork, crumble tofu into a bowl. Zest and add the lemon peel only, avoiding the pith and squeeze the juice into the bowl. Add horseradish and dill and stir to combine. Let this marinade as you prepare the rest of the meal.
Prepare pasta Al dente as instructed on package, placing the frozen peas in the boiling water only at the last minute.
To make the mushroom white sauce slice mushrooms and half of an onion in food processor and add to pan with 3 TBL butter. Saute until soft then add the flour and stir until well combined. Slowing add milk, storing constantly and simmer over low heat until thickened.
Bake in 400° oven for 20-30 minutes or until heated through and cheese has some color.