The tofu holds this traditional recipe together even better than the
eggs in the way grandma used to make it.
Sweet Noodle Kugel Ingredients:
Use 8 oz. or 500 g. of whole wheat noodles (not pasta) and add a
cupful or cupful-and-a-half of raisins to the last minute that the
noodles are in the boiling water.
Drain and rinse the noodles and raisins and set aside in a lg. mixing
bowl.
Put the following in a blender:
8 oz. or 500 g. of firm tofu
Cane sugar or silan to taste
Cinnamon
Orange Zest from the peel of a large orange. Tangerine zest is great too.
1 tsp. of natural vanilla essence
2 Tbs. of oil
Process with just enough soy drink, rice drink, almond milk, or
vanilla-flavored soy or rice or almond drink to get a cottage cheese-
like consistency.
Fold tofu mixture carefully into the drained noodles and raisins.
Oil a baking pan.
Bake on 375 F. or 175 C. for about 35-40 mins.
Test with your finger carefully to feel for resistance. The kugel
shouldn’t cave in at all when you press the top of it. Serve hot or cold.
source jewish cuisine
