Tofu Roni Recipes

Steps:

• Slice tofu crosswise into thin squares or rectangles and place into a shallow dish.
• Combine water, soy sauce, liquid smoke, pepper, mustard seed, fennel seed, red pepper flakes, garlic powder, paprika and salt.
• Pour over the tofu, stir to coat well and refrigerate, covered, 24 hours (or up to 5 days), stirring partway through.
• Preheat oven to 310F and place a lightly greased rack on a cookie sheet.
• Remove tofu from marinade, place on the rack and mist with cooking spray.
• Bake for 50 minutes, until crispy.

Steps:

• Bring a medium pot of water to a boil.
• Cut tofu into skinny macaroni shaped pieces. Add to the boiling water.
• When the water returns to a full boil, remove from heat and drain. Set aside.
• Combine cream cheese, milk, and flour in a saucepan. Cook over medium heat, whisking occasionally until the cheese melts and the mixture simmers and thickens slightly.
• Remove from heat, and whisk in Cheddar cheese until melted.
• Whisk in mustard, salt, and egg yolk.
• Fold in the tofu and kale, and transfer to a casserole dish that has been sprayed with non-stick cooking spray.
• Sprinkle with Parmesan cheese.
• The casserole can be microwaved, uncovered for 3 minutes or till bubbly, (This is the way I made it.), or it may be baked at 325 degrees for 25 minutes.
• Let stand a few minutes before serving.