Perfect for brunch or supper, the simple but classic comfort-food dish known as noodle kugel has many sweet and savory variations. For our plant-based spin, we’re tossing wide pasta with a rich homemade sauce and baking until slightly crisp on top for a cozy casserole that is sure to become a family favorite.
What you need:
1½ teaspoons olive oil
½ cup shallots, diced
1 (15-ounce) block extra-firm tofu, drained
2 cups vegan sour cream
2 tablespoons lemon juice
½ teaspoon garlic powder
2 teaspoons sea salt
1½ teaspoons ground black pepper
1 pound wide fusilli pasta, cooked according to package directions
½ cup reserved pasta-cooking water
1 (9-ounce) package frozen chopped spinach, thawed and drained well
What you do:
- Preheat oven to 350 degrees. Into a medium-sized skillet, heat oil over medium-high heat. Add shallots and cook 3 minutes, stirring occasionally, until softened and lightly caramelized.
- Into a food processor, add shallots, tofu, sour cream, juice, powder, salt, and pepper. Blend on high until combined and consistency is smooth.
- Add the mixture to cooked fusilli pasta, and toss well to coat. Stir in reserved pasta-cooking water and spinach.
- Onto a prepared 9” x 13” baking dish, add noodles in an even layer. Bake uncovered 30 minutes. Serve warm or at room temperature.