Here’s a vegan version of an old-fashioned
family favorite straight from the 1950s. Pack a leftover portion
of this casserole as part of a brown-bag lunch—it's just
as tasty at room temperature. Baked tofu does an awesome job
standing in for tuna.
Mom's "Tuna"
Noodle Casserole
12 ounces ribbon-style
noodles (see Note)
1 tablespoon olive oil
3 medium stalks celery, diced
1 cup sliced white or crimini mushrooms, optional
2 cups rice milk or soymilk
1/4 cup unbleached white flour
One 10- to 12-ounce package baked tofu, finely diced (see Note)
2 to 3 scallions, sliced
Salt and freshly ground black pepper
Wheat germ for topping
Preheat the oven to 350*F.
Cook the noodles in plenty
of rapidly simmering water until al dente, then drain.
Meanwhile, heat the oil
in a medium saucepan. Add the celery dice and sauté over
medium heat for 3 to 4 minutes. Add the mushrooms and continue
to sauté until they are wilted, about 5 minutes longer.
Pour 1 1/2 cups of the
milk into the saucepan and bring to a simmer. Combine the remaining
milk with the flour in a small bowl and stir until the flour
is smoothly dissolved. Slowly pour into the saucepan, stirring
constantly. Simmer gently until the sauce has thickened, then
remove from the heat.
In a large mixing bowl,
combine the noodles, celery-mushroom mixture, sauce, tofu, and
scallions. Mix gently but thoroughly. Season to taste with salt
and pepper and toss again.
Transfer the mixture to
an oiled, wide shallow casserole dish. Sprinkle generously with
wheat germ. Bake for 35 minutes, or until the top is golden brown
and beginning to get crusty. Allow to cool for 5 minutes, then
cut into squares to serve.
Makes 6 servings.
NOTES:
You can use any sort of
ribbon noodle (try a nutritious variety like quinoa or spelt
ribbons) or use fettuccine or pappardelle, broken into thirds.
Look for baked tofu in
natural foods stores and well-stocked supermarkets.
