Fettucine au gratin

Source: Ecological Cooking
Date tried: January 18, 2018
Yield:4-6 servings
Time needed:1 hour

This is a rather humdrum dish on its own and does not, in my opinion, do well as a main dish. Pair it with something spicy to which it can serve as a moderating contrast.

Fettucine au gratin

Fettucine au Gratin
1 cup firm tofu, drained well and mashed
1/2 cup blanched almonds, sliced or slivered
1 cup tofu-based “sour cream” (see recipe below)
1/2 onion, minced
1 Tbsp. tamari
1/2 tsp. salt
16 oz fettucine noodles, cooked al dente
1/4 cup soft bread crumbs mixed with 1 Tbsp olive oil

Pre-heat oven to 350oF.

Mix together the tofu, almonds, tofu sour cream, onion, tamari and salt.
Gently stir into the cooked noodles.
Place mixture into a lightly oiled 2-quart baking dish.
Sprinkle olive-oiled crumbs on top.
Bake 40 minutes.

Tofu Sour Cream
10 oz. firm silken tofu, drained
3 Tbsp. vegetable oil
1 tsp. brown rice syrup
juice of 1 lemon
1/2 tsp. salt

Blend all ingredients until very smooth in blender or food processor.
Store in refrigerator.
Use anywhere you would use dairy sour cream.

Makes 1 1/4 cups.

Hint: add 1/4 cup chopped chives before serving.

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