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Tofu Noodle Casserole

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 Servings
Course: dinner
Ingredients Method

Ingredients
  

  • 14 oz Extra Firm Tofu drained and crumbled
  • 4 Tbsp Butter
  • ½ cup Onion diced
  • ½ cup All-Purpose Flour
  • 2 cups Chicken Broth or Vegetable Broth
  • 1 cup Milk
  • ½ tsp Garlic Powder
  • ½ tsp Onion Powder
  • ½ tsp Salt
  • ¼ tsp Pepper
  • 10 oz Frozen Mixed Vegetables
  • 3 cups Egg Noodles
  • 20 Crackers crushed

Method
 

  1. Preheat the oven to 350° F and set aside a 9x13 casserole dish.
  2. Bring a large pot of salted water to a boil. Cook egg noodles until slightly undercooked, strain, and set aside.
  3. Meanwhile, in another large pot, melt butter over medium heat and add crumbled tofu. Cook, stirring occasionally, until tofu is slightly crispy, about 6-8 minutes.
  4. Add onions and sauté, stirring occasionally, until soft and translucent, about 2-3 minutes more.
  5. Add flour, stir, and continue to cook until flour is golden in color, about 2-3 minutes. Slowly stir in broth and milk until combined and bring to a low simmer.
  6. Add frozen veggies, stir, and allow to simmer for 2-3 minutes, stirring occasionally. Add cooked egg noodles and stir until combined.
  7. Pour mixture into 9x13 baking dish and top with crushed crackers. Bake at 350° for 30 minutes or until crackers are toasted and casserole is bubbly.
  8. Serve and enjoy!