Mushroom-Noodle Casserole

This is the dairy-free answer to a classic baked pasta casserole. Blended tofu stands in for ricotta or cottage cheese, while shoyu adds the savory depth that nutritional yeast usually handles in vegan cooking.

Blending the tofu until completely smooth is the move that makes or breaks this dish. Lumpy tofu reads like a mistake, while smooth-blended tofu reads like a creamy ricotta. Use soft or silken if you can find it. Firm tofu works with a couple tablespoons of added water to loosen the puree.

Sauteing the mushrooms with thyme builds an earthy umami base that anchors the whole bake. Don’t crowd the skillet, since mushrooms steam instead of brown when packed too tight. Cook in batches if needed.

The whole-wheat bread crumb topping is essential. Drizzled with oil before baking, it turns into a crackling, golden lid that contrasts the creamy interior. Skipping it leaves the casserole one-note.

Pro Tips

• Cook pasta a minute under al dente. It finishes in the oven and will turn mushy if cooked fully first.
• Mix in a tablespoon of nutritional yeast to the tofu blend for cheesy umami if you have it on hand.
• Use cremini or shiitake mushrooms for deeper flavor than white button.
• Let the casserole rest five minutes after baking so the tofu sets and slices cleanly.

Variations

• Stir in a handful of chopped spinach or kale for color and an extra vegetable boost.
• Top with sliced tomatoes before adding the bread crumbs for a juicy summer twist.
• Add a sprinkle of vegan parmesan over the bread crumbs for a richer browned crust.