Bubbe’s Best Tofu Vegetable Kugel
Bubbe is the Yiddish word for grandmother. You know Bubbe loves to see warm, full bellies and smiling faces on her grandchildren.
This is a perfect recipe for a cool fall day. Serve it with challah (a traditional Jewish egg bread) or a substantial, flavorful bread of your choice for a perfect pairing.
Prep time: 45 minutes Baking time: 70 minutes
Serves: 6-12 people
Ingredients
1 teaspoon olive oil
3 eggs
1 cup soy milk
1 carton plain Greek yoghurt
1 cup of cheese (any kind that melts well)
½ pound tofu, extra firm, cut into about half-inch cubes
8 ounces of wide egg noodles, cooked until just tender and not mushy
1 teaspoon of garlic powder
½ teaspoon of coriander
½ teaspoon salt
1 large stalk of broccoli, sliced into small pieces
½ sweet onion chopped into tiny bits,(doesn’t have to be finely diced)
½ small zucchini, cut into about ¼ inch chunks
Instructions
1) Preheat oven to 350 degrees
2) Prepare a 9 x 12 baking pan by rubbing a little olive oil all over the bottom. Make sure the sides are thoroughly coated but not dripping.
3) Start a saucepan of water boiling for the egg noodles. Add the noodles when the water is boiling. Cook on a medium heat until they are just tender. Strain and stir a half teaspoon of the olive oil around in them until they are all coated. (to keep them from sticking together and forming a lump)
4) While the noodles are boiling, cut the vegetables and tofu into small pieces.
5) Beat the eggs until they are foamy. Add the soy milk, yogurt, and spices, along with the salt. Beat again.
6) Stir the tofu and vegetables in.
7) Fold in the noodles gently.
8) Put it in your baking pan.
9) Bake for 60 minutes. Check if a knife inserted into it comes out clean when pulled out, and if it is light golden brown on top. If not, bake for an additional 10 minutes and check again.
10) Eat nice and hot! Or chill it down and use it for a hearty picnic main dish!
