Pasta Bake with Tofu and Vegetables

Name: Pasta Bake with Tofu and Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: German
Ingredients: 300 g Tofu; 100 g whole wheat tagliatelle; 2 EL corn kernels (canned); 4 Swiss chard leaves; 200 g Cream cheese; 50 g diced Gruyère cheese; 2 Eggs; 1 EL soy sauce; 2 TL seasoned broth; paprika powder; 2 garlic cloves (pressed); herbs (as desired); sunflower seeds (for topping)

Prep: 15min

| Servings: 2 | Cook: 25min

Noodle bake with tofu and vegetables is a recipe featuring fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!

Ingredients

300 g Tofu
100 g whole wheat tagliatelle
2 EL corn kernels (canned)
4 Swiss chard leaves
200 g Cream cheese
50 g diced Gruyère cheese
2 Eggs
1 EL soy sauce
2 TL seasoned broth
paprika powder
2 garlic cloves (pressed)
herbs (as desired)
sunflower seeds (for topping)

Instructions

1.
Cook pasta in plenty of boiling salted water until al dente, drain, rinse with cold water and let drain.
2.
Cube tofu, wash Swiss chard, chop finely. Mix all ingredients for the sauce. In a baking dish layer half the tofu, pasta and vegetables, cover with about one‑third of the sauce, then layer remaining tofu mixed with vegetables, top with pasta, finish with sauce. Sprinkle sunflower seeds and bake in preheated oven at 220 °C for about 25 minutes.