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Vegetarian Family Cookbook - Nava Atlas


8 servings

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Design: Luka Cvrk, Solucija.com

Tofu Noodle Casserole


  • 12 ounces uncooked whole-wheat pasta
  • 12 ounces White Wave Tomato Basil Baked Tofu
  • 1 medium stalk celery, minced
  • cup of diced onion
  • 10 ounces portobello mushrooms
  • 2 ¼ cup Silk Unsweetened Plain Soymilk
  • 3 tablespoons white all-purpose flour
  • 1 slice whole-wheat bread
  • ¼ cup toasted wheat germ


Set a pot of water on to boil to cook the pasta al dente.

Preheat the oven to 350.

Mist a 2qt casserole dish w/grapeseed oil.

Toast the bread and using a food processor turn into bread crumbs. Mix w/wheat germ.

Brush the bottom of a large skillet w/grapeseed oil and over med/low heat saute the onion, mushrooms & celery till done, using scant splashes of veggie broth to deglaze the pan as needed.Pour 1+3/4 cups of the soymilk into the pan and bring to a simmer. Combine the remaining milk w/the flour until completely dissolved. Slowly add to the pan stirring constantly. Simmer until the sauce has thickened, then remove from heat.

In a larg bowl combine the pasta, sauce & tofu. Mix gently but well. Season w/salt & pepper to taste.Place mixture into the casserole and sprinkle the wheat germ/bread crumb mixture over the top. Bake for 35 minutes or until the top begins to get golden brown & crusty. Cool 5 minutes before serving.


Adapted from "The Vegetarian Family Cookbook" by Nava Atlas, this dish goes great with a side of steamed green beans. Mine came out just a tiny bit dry, so I increased the soymilk by 1/4 cup here, as well as cut back on the crumb topping from my original amount -- that should do the trick. This was absolutely delish nonetheless and is a real keeper!

5 WW pts per serving


5 ww points per serving


celery, mushrooms, onions, pasta, wheat, whole


celery mushrooms onions whole wheat pasta