Tofu noodles

Ingredients

For the pasta and tofu “cottage cheese” layer:

• 200 g durum lasagna noodles (crushed)
• 300 g tofu (crumbled)
• 5–6 tbsp plant-based sour cream
• 2 tbsp brewer’s yeast flakes
• 1 tsp black salt
• Juice of ½ lemon
• 1 pinch of salt

Crispy “cracklings”:

300 g Smoked Seitan with paprika
1 tsp garlic powder
1 tbsp paprika
2 tbsp soy sauce
1 tsp sugar
2 tbsp water
2 tbsp olive oil
1 pinch of salt

Preparation:

Cooking the pasta:
Break the lasagna noodles into smaller pieces, then cook in lightly salted water until al dente.
Drain and set aside.

Making the tofu “cottage cheese”:
Crumble the tofu into a bowl.
Add the plant-based sour cream, brewer’s yeast flakes, black salt, lemon juice, and a pinch of salt.
Mix thoroughly until it has a creamy, cottage cheese-like consistency.

Preparing the grain ‘cracklings’:
Finely chop the Smoked Seitan.
Heat the olive oil in a skillet, then fry the grain-based ‘cracklings’ until crispy.
Meanwhile, mix the marinade ingredients: garlic powder, red pepper flakes, soy sauce, sugar, water, and a pinch of salt.
When the cereal is golden brown, pour the marinade over it, toss to coat, and set aside.

Assembly and baking:
Mix the dough with the tofu cream and half of the grain ‘cracklings’.
Spread it into a greased baking dish, then bake in an oven preheated to 200°C for 15–20 minutes.
In the last few minutes of baking, spread the plant-based sour cream on top and sprinkle with the remaining crumble pieces.

Serving:
Serve fresh and warm, optionally topped with extra sour cream and fresh parsley.