baked macaroni



there are many delicious combinations to try in baked macaroni - from the classic tomato sauce and tofu cheese version, to a full on veggie medley... here are a few of our favorites

baked macaroni with tofu, tomato, and swiss chard

  • 12 oz. eden organic vegetable spirals (or 1 package tinkyada rice penne or rice spirals for a wheat-free recipe)
  • 1/2 lb fresh tofu
  • 1 can organic whole peeled plum tomatoes
  • 1 bunch swiss chard (white, rainbow, or red), washed and chopped
  • 1 garlic clove, minced, crushed, or whole
  • 1 tbps. olive oil
  • oregano, basil, black pepper to taste
  • 1 tsp. sea salt
  • bragg's liquid aminos to taste

    noodles:
    cook pasta according to directions - rinse, let drain, and add 1 tsp. olive oil to keep them from sticking together... let sit while you prepare the rest

    greens and tomatoes:
    pour olive oil, garlic and spices into a deep pan on high heat... when the oil gets hot and the herbs / garlic starts to simmer, add the chopped tomatoes, greens, tofu and about half of the tomato juice - put lid on and turn heat to medium, add more tomato juice if needed, to prevent from burning - stir a few times till cooked (do not overcook - just til chard stems are slightly tender... add sea salt, stir and remove from heat

    now - mix it all together in your pasta pot and add a little olive oil and salt if needed - put in a large (lasagna sized) baking pan and cook at 375° for about 15 minutes


    spinach carrot baked macaroni

  • 1 lb. macaroni, cooked
  • 1/2 lb fresh tofu
  • 1 bunch of cooked spinach (or 1 package of frozen, steamed)
  • 1 1/2 cups grated carrot
  • 1/2 tsp. basil
  • olive oil
  • Bragg's Liquid Aminos
  • sea salt or vegetable salt seasoning

    cook macaroni according to directions, set aside in a large bowl... clean and cook the spinach (in a pan with a little olive oil and garlic is good) OR if you are using organic frozen spinach, re-heat it according to package directions... next, crumble the tofu into the bowl of macaroni and add the seasonings - olive oil, basil, Bragg's, black & cayenne pepper (optional), and/or salt (optional)... mix well, then add the spinach... finally add the grated carrot & mix it all up really good... pour into a large baking pan / caserole dish - cover with a large cookie-sheet to avoid using aluminum foil, and bake at 350° for 15-20 minutes... enjoy with fresh salad!

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