Vegetarian smoked tofu noodle casserole is weeknight comfort with a secret: smoked tofu brings the smokiness people usually get from bacon, folded into a Cheddar-rich sauce with peas and bell pepper over farfalle. Forty-five minutes, one baking dish, happy eaters.
Remember that classic, comforting noodle casserole from your childhood? We’ve given it a delicious, modern, and completely vegetarian makeover! This recipe captures all the creamy, savory nostalgia of the original but swaps the tuna for hearty smoked tofu, which adds an incredible depth and richness. We’ve also lightened up the sauce and packed it with vibrant bell peppers and sweet peas for a dish that’s both wholesome and satisfying. It’s the ultimate comfort food, reimagined.
Ingredients
• 4 tsp / 20ml olive oil, divided
• 1 small yellow bell pepper, chopped, about 1 cup / 150g
• 1½ cups / 225g (7.9 oz) frozen baby peas
• 3 cloves garlic, minced
• 2½ tsp minced fresh thyme
• 8 oz / 225g farfalle pasta
• 1¾ cups / 420ml (14.2 fl oz) low-fat milk, divided
• 3 Tbs / 25g (0.88 oz) all-purpose flour
• 3 oz / 85g sharp Cheddar cheese, grated
• 6 oz / 170g smoked tofu, diced
• 3 Tbs / 20g (0.71 oz) Italian-seasoned breadcrumbs
• Salt and freshly ground black pepper, to taste
Instructions
1. Preheat your oven to 425°F (220°C). In a large Dutch oven or pot, heat 1 tsp (5 ml) of olive oil over medium heat. Add the chopped bell pepper and cook for 3 minutes, stirring often. Stir in the frozen peas, minced garlic, and thyme, and cook for 2 more minutes. Transfer the vegetable mixture to a bowl and set aside.
2. In the same Dutch oven, bring a pot of salted water to a boil. Add the farfalle and cook for about 4 minutes, or until just al dente. Drain the pasta well, transfer it to a clean bowl, and toss with 2 tsp (10 ml) of olive oil to prevent sticking.
3. Return the Dutch oven to the stove. Pour in 1½ cups of milk and heat over medium until it’s almost simmering. In a small bowl, whisk the remaining ¼ cup of milk with the flour until smooth, then whisk this mixture into the hot milk in the pot. Continue to cook over medium-low heat, whisking constantly, for about 2 minutes until the sauce thickens and bubbles. Remove from the heat and stir in the grated Cheddar cheese until melted. Season with salt and pepper to your liking. Gently fold in the cooked pasta, the reserved vegetable mixture, and the diced smoked tofu.
4. Transfer the mixture to a casserole dish. In a small bowl, mix the breadcrumbs with the remaining 1 tsp (5 ml) of olive oil and sprinkle it evenly over the top. Bake, uncovered, for 20 minutes, or until the topping is golden brown and the casserole is bubbly. Let it rest for a few minutes before serving hot.
Nutritional Information
• Nutrition Information
• Calories: 348
• Protein: 16 g
• Total Fat: 9 g
• Saturated Fat: 4 g
• Carbohydrates: 49 g
• Cholesterol: 20 mg
• Sodium: 537 mg
• Fiber: 4 g
• Sugar: 8 g
Pro Tips
• For an even richer flavor, pan-fry the diced smoked tofu in a separate skillet until golden brown before adding it to the casserole mixture.
• Feel free to swap the farfalle for other short pasta shapes like rotini, penne, or elbow macaroni. Whole wheat pasta also works well for an extra fiber boost.
• Experiment with different cheeses! A mix of Gruyère and white Cheddar adds a nutty, complex flavor, or try a smoked Gouda to complement the tofu.
• Assemble the casserole without the breadcrumb topping up to a day in advance. Cover and refrigerate. When ready to bake, add the topping and increase the baking time by 5-10 minutes.
FAQ
Q: Can I make this noodle casserole vegan
A: Yes, you can easily make this recipe vegan with a few simple swaps. Use a creamy, unsweetened plant-based milk like oat or soy milk, substitute the Cheddar with your favorite dairy-free shredded cheese, and ensure your Italian-seasoned breadcrumbs are vegan. The smoked tofu is already a perfect plant-based star!
Q: What can I use instead of smoked tofu
A: If you can’t find smoked tofu or prefer a different option, you can use firm or extra-firm regular tofu. For the best flavor, press it well, dice it, and pan-fry it with a splash of soy sauce and a pinch of smoked paprika to mimic that smoky taste. Alternatively, a can of drained and rinsed chickpeas or white beans would also be a delicious and hearty substitute.
Q: How can I add more protein to this dish
A: This casserole already provides 16g (0.56 oz) of protein per serving thanks to the tofu and cheese. To boost it further, you could increase the amount of smoked tofu, add a cup of cooked chickpeas or edamame along with the other vegetables, or use a protein-fortified or whole wheat pasta.
Q: How do I store and reheat leftovers
A: Store any leftovers in an airtight container in the refrigerator for up to 4 days. For the best results, reheat the casserole in an oven at 350°F (175°C) until warmed through, covering it with foil to prevent the top from browning further. You can also reheat individual portions in the microwave.
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Vegetarian Smoked Tofu Noodle Casserole
Ingredients
Method
- Preheat your oven to 425°F (220°C).
- In a large Dutch oven or pot, heat 1 tsp (5 ml) of olive oil over medium heat.
- Add the chopped bell pepper and cook for 3 minutes, stirring often.
- Stir in the frozen peas, minced garlic, and thyme, and cook for 2 more minutes.
- Transfer the vegetable mixture to a bowl and set aside.
- In the same Dutch oven, bring a pot of salted water to a boil.
- Add the farfalle and cook for about 4 minutes, or until just al dente.
- Drain the pasta well, transfer it to a clean bowl, and toss with 2 tsp (10 ml) of olive oil to prevent sticking.
- Return the Dutch oven to the stove.
- Pour in 1½ cups of milk and heat over medium until it's almost simmering.
- In a small bowl, whisk the remaining ¼ cup of milk with the flour until smooth, then whisk this mixture into the hot milk in the pot.
- Continue to cook over medium-low heat, whisking constantly, for about 2 minutes until the sauce thickens and bubbles.
- Remove from the heat and stir in the grated Cheddar cheese until melted.
- Season with salt and pepper to your liking. Gently fold in the cooked pasta, the reserved vegetable mixture, and the diced smoked tofu.
- Transfer the mixture to a casserole dish.
- In a small bowl, mix the breadcrumbs with the remaining 1 tsp (5 ml) of olive oil and sprinkle it evenly over the top.
- Bake, uncovered, for 20 minutes, or until the topping is golden brown and the casserole is bubbly.
- Let it rest for a few minutes before serving hot.
