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.
Click here to be taken to the main post
This looks and sounds wonderful, Joe!
ReplyDelete