Preparation:
Blend tofu in processor. Add salt, lemon juice, vegetable oil, tahini and miso. Blend till thoroughly smooth. Set aside.
Heat olive oil. Add onion and sauté‚till translucent. Add garlic, pepper, nutmeg, tarragon, dill and mushrooms. Sauté‚for several minutes. Stir in chopped spinach and parsley. Sauté‚very briefly. Remove from heat. Add the sauté‚to tofu mixture. Blend briefly. Be sure to maintain the texture.
Pre-heat oven to 350F. Lightly oil the bottom and sides of a baking dish. Add 2 to 3 tb of breadcrumbs and ensure that the dish is evenly coated. Sprinkle 1/3 of walnuts on bottom of dish, followed by 1/4 of the tomato sauce. Lay 3 noodles on top of the sauce and evenly spread half the tofu mixture on the noodles.
Repeat a second layer.
Then top with remaining walnuts, noodles and sauce. Sprinkle the rest of the breadcrumbs on top, Cover and bake for 30 minutes. Uncover and bake another 10 minutes. Cool for 20 to 30 minutes before slicing. |
