Thursday, June 09, 2005

Smoked Tofu and Farfalle Casserole

Smoked Tofu and Farfalle Casserole (Adapted from Vegetarian Times)

1 tablespoon teaspoon olive oil, divided
1/2 cup chopped roasted red bell peppers
1 1/2 cups frozen peas
3 garlic cloves, minced
2 1/2 teaspoons chopped fresh thyme
8 ounces dry farfalle pasta
1 3/4 cups milk, divided
3 tablespoons all-purpose flour
3 ounces shredded sharp white cheddar
6 ounces smoked tofu, diced
1/3 cup panko breadcrumbs

Preheat oven to 425

In a 6 quart Dutch oven, heat 1 teaspoon oil over medium. Add red pepper and cook about 1 minute. Stir in peas, garlic and thyme. Cook about 2 minutes more, stirring frequently. Remove from heat and pour into a bowl. Fill the Dutch oven with water, bring to boil and season with salt.

Add dry pasta and cook until al dente. Remove from heat, drain and place pasta in a separate bowl. Stir in 2 teaspoons olive oil and toss well to coat. Place Dutch oven back on the burner over medium heat. Add 1 1/2 cups milk and heat until almost simmering.

In a small bowl, whisk together remaining 1/4 cup milk with flour. Whisk into the hot milk. Continue to cook over medium to medium-low, whisking constantly, until thick and bubbly.

Remove from heat and mix in cheddar cheese. Add salt and pepper to taste, cooked pasta, pepper mixture and tofu - toss well to coat. Scatter the top with panko and bake for about 20 minutes, or until golden.

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