Turkeyless Tetrazzini

Name: Turkeyless Tetrazzini
Ingredients: Filling; 1 cup sliced mushrooms; 2 tablespoons dry white wine; 2 cups cubed extra firm tofu or 2 cups smoked tofu; 5 cups cooked spaghetti, drained and cooled; 1/2 cup almonds, blanched and sliced; Sauce; 4 tablespoons flour; 4 tablespoons vegetable oil or 4 tablespoons butter; 2 cups vegetable broth or 2 cups mushroom broth; 1/8 teaspoon white pepper; 1 cup soymilk, heated; Topping; 1 tablespoon slivered almonds (optional)

14 ingredients

9 steps

Ingredients

Filling
1 cup sliced mushrooms
2 tablespoons dry white wine
2 cups cubed extra firm tofu or 2 cups smoked tofu
5 cups cooked spaghetti, drained and cooled
1/2 cup almonds, blanched and sliced
Sauce
4 tablespoons flour
4 tablespoons vegetable oil or 4 tablespoons butter
2 cups vegetable broth or 2 cups mushroom broth
1/8 teaspoon white pepper
1 cup soymilk, heated
Topping
1 tablespoon slivered almonds (optional)

Directions

1

Preheat oven to 350 degrees.
2

In saute pan over medium-low heat, cook mushrooms in wine until they release their moisture and are cooked through, about 8 minutes.
3

Gently combine mushrooms, tofu, spaghetti and almonds, in large bowl; set aside.
4

For the sauce, combine flour and oil in saucepan over low heat. Stir until smooth paste forms.
5

Add broth, a little at a time, stirring after each addition until smooth. Remove from heat and stir in pepper, soy milk.
6

Lightly oil baking pan or ovenproof casserole.
7

Combine pasta mixture with sauce; place in pan or casserole.
8

Top with almonds slivers.
9

Bake until golden brown on top, about 30 minutes.