I have met very few people who are raving about tofu, but prepared the proper way can be very delicious! Tofu has many nutritional benefits as well because it is high in protein, low in calories and fat, high iron and a great source of calcium.
Poor Brian doesn't digest cheese or milk products very well, but he loves Alfredo sauce. To his body that is like the devil, so I developed this recipe to give him that rich creamy texture he likes with pasta, but with a fraction of the cheese, fat and calories. I have made this to bring to friends before and no one ever can believe it is tofu and not cream sauce.
Creamy Baked Penne Casserole
Ingredients
1/8 cup Olive Oil
1 yellow onion, finely chopped
4 garlic cloves, finely chopped
1 pinch dried oregano
28 oz can crushed tomatoes, preferably San Marzano
2 1/2 cups tomato sauce
1 package, about 14 oz) Firm Tofu, drained
10 oz package frozen spinach, defrosted and drained
2 cups chopped fresh broccoli
1 cup sliced mushrooms
1 large egg
1 pinch grated nutmeg
1 lb box penne, ziti, rigatoni (whatever you feel like)
2 cups freshly grated mozzarella cheese
1/2 cup grated Parmesan
salt and pepper to taste
1-2 pinches crushed red pepper depending on your taste
Directions
Preheat oven to 350 degrees.
In a large pot boil water and cook pasta till al dente, do not over boil!
While pasta water is heating, in a very large saute pan heat oil and add onion. Saute for 2-3 minutes, add garlic, and broccoli and saute till the onion is translucent.
Add crushed tomatoes, mushrooms, oregano and crushed red pepper. Reduce the heat and simmer for 15 minutes, stirring occasionally.
Meanwhile, using a blender or food processor combine the tofu, egg, nutmeg, salt, pepper and process till smooth.
In a large bowl fold the spinach into the tofu mixture. Once well combined, add the penne pasta and the tomato mixture. Fold in half the mozzarella and Parmesan.
Spray two 13 x 9 inch baking pans with cooking spray liberally. Transfer pasta mixture evenly between both pans. Pour the tomato sauce evenly over the two pans. Sprinkle the cheeses evenly between the two pans.
Bake until golden brown, about 35 minutes. Let cool before serving for about 10 minutes.
Tomato Mixture Sauteing
Boiling the Pasta
About to pulse my tofu sauce
(Just noticed my wine glass is in the back of this... can you tell it was a long day?)
How creamy and delicious does this look?? Tofu is gross...I do not think so!
Freeze one of the casseroles for a rainy day! Skip the baking and Freezes well! When you are ready to use it, defrost and then bake as directed. Or bring to a friend...everyone loves a home cooked meal that they don't have to prepare!
Finished dish! Look how beautiful!
I dare you to try this...you will be surprised how great it is!!
Poor Brian doesn't digest cheese or milk products very well, but he loves Alfredo sauce. To his body that is like the devil, so I developed this recipe to give him that rich creamy texture he likes with pasta, but with a fraction of the cheese, fat and calories. I have made this to bring to friends before and no one ever can believe it is tofu and not cream sauce.
Creamy Baked Penne Casserole
Ingredients
1/8 cup Olive Oil
1 yellow onion, finely chopped
4 garlic cloves, finely chopped
1 pinch dried oregano
28 oz can crushed tomatoes, preferably San Marzano
2 1/2 cups tomato sauce
1 package, about 14 oz) Firm Tofu, drained
10 oz package frozen spinach, defrosted and drained
2 cups chopped fresh broccoli
1 cup sliced mushrooms
1 large egg
1 pinch grated nutmeg
1 lb box penne, ziti, rigatoni (whatever you feel like)
2 cups freshly grated mozzarella cheese
1/2 cup grated Parmesan
salt and pepper to taste
1-2 pinches crushed red pepper depending on your taste
Directions
Preheat oven to 350 degrees.
In a large pot boil water and cook pasta till al dente, do not over boil!
While pasta water is heating, in a very large saute pan heat oil and add onion. Saute for 2-3 minutes, add garlic, and broccoli and saute till the onion is translucent.
Add crushed tomatoes, mushrooms, oregano and crushed red pepper. Reduce the heat and simmer for 15 minutes, stirring occasionally.
Meanwhile, using a blender or food processor combine the tofu, egg, nutmeg, salt, pepper and process till smooth.
In a large bowl fold the spinach into the tofu mixture. Once well combined, add the penne pasta and the tomato mixture. Fold in half the mozzarella and Parmesan.
Spray two 13 x 9 inch baking pans with cooking spray liberally. Transfer pasta mixture evenly between both pans. Pour the tomato sauce evenly over the two pans. Sprinkle the cheeses evenly between the two pans.
Bake until golden brown, about 35 minutes. Let cool before serving for about 10 minutes.
Tomato Mixture Sauteing
Boiling the Pasta
About to pulse my tofu sauce(Just noticed my wine glass is in the back of this... can you tell it was a long day?)
How creamy and delicious does this look?? Tofu is gross...I do not think so!
Freeze one of the casseroles for a rainy day! Skip the baking and Freezes well! When you are ready to use it, defrost and then bake as directed. Or bring to a friend...everyone loves a home cooked meal that they don't have to prepare!
Finished dish! Look how beautiful! I dare you to try this...you will be surprised how great it is!!
I just made your recipe and Liz said it was great. Sorry I guess I didn't follow it perfectly but so it didn't look like yours. I will do better next time.
ReplyDeletethanks for the great new recipe