Nutty Noodle Bake
From Adrienne Weiss
This simple, dairy-less dish has an eggy texture and a cheese-like topping. Served with a simple green salad and/or a seasonal vegetable, it is a year-round favorite.
Time: 50 Minutes to 1 Hour
- 1 8-ounce package soba noodles or other noodles of choice
- 1/2 cup almonds, toasted and chopped or sliced
For Creamy Herb Sauce:
- 1 pound tofu, soft and fresh
- 1/4 cup cilantro or basil, chopped, or 2 heaping teaspoons dry herbs
- Adding chopped spinach, kale or chard works well with dry herbs also.
- 1 teaspoon salt – adjust to taste
- 1/2 cup sesame tahini
- 1/4 cup water
- 2 tablespoons tamari, soy sauce or Bragg Liquid Aminos
Cook soba noodles according to package directions, until tender but not too soft, keeping in mind they cook more quickly than most other noodles. Put drained noodles in large bowl.
For herb sauce, place crumbled tofu, herbs, greens if any, and salt in food processor. Purée until creamy smooth, scraping down sides. Add water only if necessary to blend.
Mix sauce with noodles and nuts, until well blended. Pour into a 9″ x 9″ lightly oiled casserole dish.
Using processor bowl that’s been rinsed and wiped clean, thoroughly mix tahini, tamari and water. Topping should be thin enough to drizzle. Adjust accordingly.
Drizzle mixture over top so entire surface is covered. Bake in pre-heated 350 degree oven for 30 minutes. The topping should be golden brown. Let cool for 5 minutes before slicing.
This recipe works well for large amounts by simply multiplying.