Tofu-Noodle-Poppy Seed Casserole (Lacto)
Submitted by April
Make-ahead tofu noodle casserole in a creamy Parmesan poppy seed sauce with pimientos. Assemble the night before, bake the next day. Retro comfort food with a vegetarian twist.
YIELD
1 servingsPREP
30 minCOOK
90 minREADY
10 hrsThis is the kind of casserole your neighbor would bring over in a Pyrex dish, and you’d never want to give that dish back.
Egg noodles and tofu get folded into a from-scratch cream sauce loaded with Parmesan, poppy seeds, and sweet pimientos, then baked until bubbly and golden.
The best part? You assemble the whole thing the night before, stash it in the fridge, and just pop it in the oven the next day.
It’s retro, it’s cozy, and it feeds a crowd without breaking a sweat.
Chef Tips
- Let the casserole sit at room temperature for 30 minutes before baking. Going straight from fridge to oven will leave the center cold.
- Stir the flour into the butter for a full minute before adding milk. This cooks out the raw flour taste and gives you a smoother sauce.
- Use firm tofu and cut it into bite-sized cubes for the best texture throughout the casserole.
- Save the final sprinkle of Parmesan for the last 10 minutes uncovered so it gets a nice golden crust on top.
Ingredients
Directions
Cook noodles according to package directions.
Drain well, and set aside.
Sauté onion and green pepper in butter in a Dutch oven until tender; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in noodles, ¼ cup Parmesan cheese, poppy seeds, salt, red pepper, and tofu; add pimiento, and stir gently.
Spoon mixture into a lightly greased 12- x 8- x 2-inch baking dish .
Cover and chill 8 hours.
To bake, remove from refrigerator, and let stand at room temperature 30 min.
Bake, covered, at 350℉ (180℃) for 45 min.
Uncover, and sprinkle with 2 tablespoons cheese.
Bake, uncovered, an additional 10 min. or until thoroughly heated.
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