Noodle Cauliflower Casserole with Tofu

Ingredients

• 1 small cauliflower
• Salt
• 200 g smoked tofu
• 1 tsp plant oil
• 400 g green ribbon pasta
• 1 tomato
• 150 g vegan cheese (grated)
• Plant oil (for greasing the pan)
• 50 g vegan margarine
• 2 tbsp flour
• 250 ml soy cream
• 120 ml Vegetable broth
• pepper (ground)
• Nutmeg (freshly grated)

Instructions

1. 1.

   Wash the cauliflower and cut into florets. Blanch in salted water for about 3 minutes. Remove, shock with cold water, and drain.

2. 2.

   Cut tofu into small cubes and brown in hot oil. Set aside.

3. 3.

   Cook pasta in boiling salted water; drain after 1-2 minutes before end of cooking time, shock with cold water, and drain.

4. 4.

   Wash tomato, remove stem, slice. Grate cheese roughly.

5. 5.

   Preheat oven to 200°C (400°F) fan or conventional. Grease baking dish.

6. 6.

   Melt margarine in a saucepan, stir in flour, cook over low heat until golden yellow while stirring. Gradually add soy cream and vegetable broth, whisking continuously until it boils. Season with salt, pepper, and nutmeg.

7. 7.

   Arrange pasta, tofu, and cauliflower florets in the baking dish. Top with tomato slices. Pour sauce over everything and sprinkle grated cheese on top.

8. 8.

   Bake in preheated oven for about 20 minutes until golden and bubbling.