For this Greek-inspired recipe, be sure to use silken tofu, not the regular tofu that is packed in water and found in the refrigerated section. For the TVP Tomato Sauce, use our recipe for TVP Beefy Crumbles or use ready-made MorningStar Farms Griller Crumbles (or similar).
Serves 6.
Ingredients:
Pasta:
- 4 c water
- 1 tsp salt
- 1 c dry macaroni
TVP Tomato Sauce:
- 2 Tbsp olive oil
- 1 c onion, chopped
- 1 clove garlic, minced
- 1 tsp cinnamon
- 1/4 c parsley, minced (or 1 Tbsp dry parsley)
- 1 c TVP Beefy Crumbles
- 1/2 c water
- 2 c canned tomato puree
Tofu Filling:
- 12 oz silken tofu (soft, firm or extra firm)
- 1 tsp dry mint
- 1 tsp dry dill
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 c Parmesan cheese, grated
White Sauce:
- 1/4 c buttery spread (Smart Balance), margarine or butter
- 2 Tbsp all-purpose flour
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 c half ‘n half or milk
- 1/4 c Parmesan cheese (for topping)
Directions:
- Boil the water in a medium pot over medium high. Add salt and macaroni. Stir and bring back to boil. Stir again and boil about 8 minutes or until tender but firm. Drain well and set aside.
- In a large deep skillet over low heat, warm the olive oil and caramelize the onions for about 10 minutes, stirring often. Add the garlic, cinnamon, and parsley and saute 30 seconds. Stir in the TVP, water and tomato puree and bring to simmering. Simmer, stirring often, for about 10 minutes, or until thick and well blended. Remove from flame and set aside.
- In a small bowl, mash the tofu until there are no lumps. Add mint, dill, salt, black pepper, and Parmesan cheese. Blend well and set aside.
- In a small saucepan, melt the buttery spread over medium low and stir in the flour, using a whisk. Remove from flame briefly and stir in the salt, pepper and half ‘n half. Whisk over medium low heat constantly until the mixture thickens and starts to bubble. Remove from heat.
- Preheat the oven to 375 degrees F. In a 9 x 9 x 2 inch baking dish ladle about 1/2 cup of sauce in the bottom of the dish. Add half of the macaroni in an even layer. Cover with half of the tofu filling, smooth and press down with the back of your spoon. Add a layer of sauce and a layer of the remaining macaroni. Cover with the remaining tofu filling, followed by the remaining sauce. End with a layer of the white sauce and a sprinkling of Parmesan cheese. Place dish on a baking sheet to catch any drips and bake for 35 minutes or until lightly browned. Cool 10 minutes before cutting into squares and serving hot.