6 servings
Ingredients:
12 ounces ribbon-style noodles (fettuccine or pappardelle, broken into two thirds)
1 tablespoon olive oil
3 medium stalks celery, diced
1 cup sliced white or crimini mushrooms, optional
2 cups rice milk or soymilk
1/4 cup unbleached white flour
10- to 12-ounce package baked tofu, finely diced
2 to 3 scallions, sliced
Salt and freshly ground black pepper
Wheat germ for topping
PREHEAT the oven to 350*F.
COOK the noodles in plenty of rapidly simmering water until al dente, then drain.
HEAT the oil in a medium saucepan. Add the celery dice and sauté over medium heat for 3 to 4 minutes. Add the mushrooms and continue to sauté until they are wilted, about 5 minutes longer.
POUR 1 1/2 cups of the milk into the saucepan and bring to a simmer. Combine the remaining milk with the flour in a small bowl and stir until the flour is smoothly dissolved. Slowly pour into the saucepan, stirring constantly. Simmer gently until the sauce has thickened, then remove from the heat.
COMBINE the noodles, celery-mushroom mixture, sauce, tofu, and scallions in a large mixing bowl. Mix gently but thoroughly. Season to taste with salt and pepper and toss again.
TRANSFER the mixture to an oiled, wide shallow casserole dish. Sprinkle generously with wheat germ. Bake for 35 minutes, or until the top is golden brown and beginning to get crusty. Allow to cool for 5 minutes, then cut into squares to serve.
