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Noodle kugel (or pudding) is a side dish that has as many recipes as it does cooks.  There are all dairy versions, non-dairy versions, fresh fruit-filled, dried fruit-filled.  Those that only have raisins and those that don't use any fruit at all.  All are sweetened-some with sugar, some with honey.  With and without cinnamon.  Crunchy tops, soft tops.  

Our house, due to dairy allergies, is a non-dairy, low-fat (okay as low as anything like this dish can be), changes according to how I'm feeling and what I have in the pantry.

Here are the basics though:

Pre-heat oven to 350.

Spray a 9×13 glass pan with butter-flavored spray

Ingredients:

1 12 oz pkg of wide noodles (I do like to use the traditional egg ones)
1 pkg firm tofu, drained well
4 eggs
¾ C sugar
1 tbsp pure vanilla
2 tbsp margarine
1 tsp-1 tbsp cinnamon (you chose!)
(Place this in a blender and then add soy milk to make it to the 5 C mark!)
¼ lb dried fruits of your choice in small pieces (at Henry's you can buy it pre-chopped)
1 grated granny smith apple
Crushed corn flakes or panko (Japanese bread crumbs)

Bring a pot of water to a full boil, add 1 tbsp of salt.  Add noodles and dried fruit and cook per directions for al dente.

In a blender-puree tofu, sugar, eggs, vanilla, margarine and cinnamon-add enough soy milk to bring mixture to the 5 Cup mark.

Drain noodles and fruit.  Put back into pot add grated apple and tofu mixture.  Stir gently and carefully pour mixture into prepared pan.  Top with either cornflake crumbs or panko.  Cover tightly with foil and bake for 45 minutes.

Now if you like a nice crunchy top-remove the foil and bake another 15 minutes.  If you don't, it will still get crisp, but not so much-leave the foil on and continue baking that 15 minutes.

Because of the tofu, soy milk and eggs-this is very high in protein and makes a great treat for breakfast!  Good hot, warm or even cold.



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