Yield

8 to 12 servings

How to prepare

Cook the pasta in lots of boiling, salted water until just tender, but not mushy. Drain in a colander. Preheat the oven to 350°F. Blend the tofu, lemon juice, sugar, salt and cayenne until very smooth in a food  processor or in several batches in a blender. Combine the cooked, drained pasta, all but 1/2 cup of the blended tofu mixture, the onions, garlic and Worcestershire sauce in a large bowl. Mix well and add salt to taste. Place  in a lightly oiled casserole or 9 × 13-inch baking pan, smoothing the top. Bake for 1/2 hour or until golden and crusty on top. Spread the remaining tofu mixture on to and serve hot. Sprinkle the top with soy Parmesan cheese before serving, if desired.

Ingredients

1 Ib. fettuccine, broken in half
1-1/2 Ibs. firm or medium-firm tofu, crumbled
1/3 cup lemon juice
1-1/2 teaspoons sugar or other sweetener
1 teaspoon salt
Dash of cayenne pepper
2 onions, minced
2 cloves garlic, minced or crushed 2 tablespoons Veggie Worcestershire Sauce, salt to taste
Soy Parmesan for topping (optional)

Nutritional Value

Per serving: Calories 133, Protein8g, Fat 3g, Carbohydrates 19g, Calcium 86mg, Fiber1g, Sodium 253mg.