A Holiday Tofu Break

As we roll into the holidays (and I do mean roll for some of us!), one can get weary of all the rich dishes, and the sheer quantity of meat centered in all those holiday gatherings, no matter how many walks you take.

Try a tofu dish for a change. I know it may sound like an oxymoron, but here are two satisfying tofu dishes that serve a crowd – handy to know about during the holidays.

And with a roasted butternut squash topping, the lasagna can be a great vegetarian Thanksgiving option, nice to have in your back pocket to reduce the stress of serving a large mix of family and guests with alternative diets.

Roasted Butternut Squash and Pesto Lasagna
½ butternut squash, peeled and cut to ½-inch cubes
1 Tbsp dried rosemary needles, crushed
6 no-boil lasagna noodles
1 14-oz. brick extra-firm tofu, sliced into ¼-inch slices
8 oz. jalapeno Monterrey Jack cheese, grated

Ricotta layer:
1 15-oz. tub Ricotta
1 egg
1 clove garlic, minced
¼ cup grated Romano or Parmesan cheese

Sauce:
2 Tbsp olive oil
3 Tbsp butter
¼ cup flour
2 cups milk
2 rounded Tbsp pesto

Toss butternut squash with a bit of olive oil and the rosemary. Roast butternut squash at 400F for about 20 minutes on a flat pan, until just softened when pierced with a sharp knife. Meanwhile make the sauce. Fry the flour in the butter and the olive oil for about 2 minutes. Add the milk and bring to a boil to thicken, whisking constantly. Salt and pepper to taste. As soon as sauce thickens, reduce heat and whisk in the pesto.

Spray a 13x9 inch casserole with oil and spoon 1/3 of the sauce on the bottom of the casserole. Lay three of the lasagna noodles on top of the sauce. Mix ricotta-layer ingredients together and carefully spread evenly over noodles. Lay the remaining 3 lasagna noodles on top of ricotta layer. Top with the tofu slices and distributed evenly. Sprinkle on the Monterrey Jack cheese over the tofu and pour sauce over cheese. Distribute the butternut squash over the sauce. Bake for 30 minutes at 400F covered, and then for 30 minutes at 350F, uncovered.


Broccoli and Cauliflower Tofu Casserole
½ lb broccoli
½ lb cauliflower
1 package extra-firm tofu, drained
1 carrot
½ lb macaroni or ziti
2 eggs
2 Tbsp butter
2 Tbsp olive oil
4 Tbsp flour
2 cups milk
2 cloves garlic, minced
1 Tbsp Dijon mustard
½ lb Swiss or Cheddar cheese, grated
Salt and pepper to taste

Cut the broccoli and cauliflower into small flowerets. Peel the carrot, and slice on the diagonal. Cut the tofu into 1/2-inch pieces.

Make a Béchamel sauce: fry the flour in the olive oil and butter for 2 to 3 minutes, until bubbly. Add the garlic and sauté another 30 seconds or so. Whisk in the milk and then the evaporated milk. Whisk until thickened. Add the mustard and half the cheese and whisk until well incorporated. Salt and pepper to taste.

Cook the pasta and the whole eggs in plenty of salted water until pasta is just underdone. Add the cauliflower, broccoli and carrot for another minute. Strain well.

Remove the eggs from the pasta and toss the pasta-vegetable mixture in a large bowl with all but about 1/2 cup of the sauce. Fold in the tofu. Pour into a large oiled casserole. Peel and quarter the eggs and place around top of dish. Top with remaining sauce and sprinkle with remaining cheese. Bake at 350°F for about 1 hour, covered for the first half-hour, then uncovered until hot and bubbly.