Mexican Pasta Casserole

Mexican Pasta Casserole

We had this delicious casserole for dinner, it had just enough spice to hit the spot!

In our version we used rotini noodles, veggie crumbles, corn, vidalia onions,tomato sauce and a can of diced tomatoes with roasted chiles, I also dice up some jalepenos and throw them in there for a touch of fire, and mix in vegan cheese.

You can substitute seitan for the veggie crumbles, I've also used tofu and left the 'meat' out all together.

Spicy
Duo

General Tso's Tofu

I wanted to have tofu for dinner, so I made General Tso from Veg Web It's a great recipe. I tweaked it a bit added a few things and took out a few things. You can see the changes below. This is pretty delicious.

General Tso’s Tofu

Serves four

1 box of firm tofu extra firm
egg substitute for 1 egg flaxseed (1 TBSP + 3 TBSP Water)
3/4 cup cornstarch
vegetable oil for frying

3 chopped green onions 1/4 section of a vidalia onion
1 Tbs tsp minced powdered ginger
1 Tbs minced garlic
2/3 cup vegetable stock 1 veggie bullion cube
2 4 Tbs soy sauce
4 Tbs sugar
red pepper to taste
1 Tablespoon sherry (optional)
1 2 Tbs white seasoned rice vinegar
steamed broccoli

I Added on the side

Green & Red Peppers

Mung Beans

Directions:

Drain, dry and cut tofu into 1 inch chunks, or you can purchase the prechunked tofu. You can freeze your tofu overnight for a more chewy texture, (I did)but it isn't necessary.

Mix the egg replacer as specified on the box and add an additional 3 tablespoons water. Dip tofu in egg replacer/water mixture and coat completely.

Sprinkle 3/4 cup cornstarch over tofu and coat completely. Watch out that the cornstarch doesn't clump up at the bottom of the bowl.

This is where I make it easier on myself. after dipping in the egg mixture I put the tofu in a large ziploc bag dump in the cornstarch and shake it like a polaroid picture :) until the tofu pieces are evenly coated. It's Quick, Even and less mess.

Heat canola oil in pan and fry tofu pieces until golden. Drain tofu on paper towels.

Heat 3 Tablespoons canola oil in pan on medium heat. Add onions, ginger and garlic, cook for about 1 - 2 minutes on med high. Be careful not to burn garlic.

Add vegetable stock, soy sauce, sugar, red pepper (if used) and vinegar. Mix 2 Tablespoons water with 1 Tablespoon cornstarch and pour into mixture stirring well. Add fried tofu and coat evenly.

Serve immediately over your choice of rice or noodles.

I usually double the ingredients for the sauce. I've found that there really isn't enough sauce without doubling, I've even tripled it but, that was a bit too much sauce. Try it and see which works best for you. Increase or decrease the amount of red pepper flakes dependant on the amount of spiciness you desire. I like it hot.

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Pleasantly full,
Duo