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Happy Friday everyone!  I promised to share my protein filled, dairy free version of noodle kugel with you and here it is:


1 12 oz package of wide egg noodles
½-3/4 C your choice of dried fruit
1 apple, grated
4 eggs
1 package of firm tofu, well drained
½-3/4 C sugar
1 tbsp cinnamon
1 tbsp pure vanilla
2 tbsp margarine
Soy milk-vanilla preferred

½ C panko crumbs or graham cracker crumbs (optional, but adds a nice texture)

13×9 glass pan, sprayed w/ Pam-oven at 350

Prepare noodles according to directions, but add the dried fruit to the cooking to rehydrate it.

Drain well.  While the noodles are cooking-bring out the blender.  

Puree the tofu, eggs, margarine, cinnamon, vanilla, sugar and add soy milk to the 5 C mark.  

Once noodles and dried fruit have been thoroughly drained, put it back into the cooking pot and add the pureed mixture and the grated apple.  Gently combine and pour it all (carefully) into the prepared pan.  Sprinkle the crumbs over the top.

Cover tightly with foil and bake on middle rack for about 45 minutes.  Remove foil and bake another 15 minutes or until the top is nicely browned.  Let it rest for about 10-15 minutes.  

This serves about 12 people.  Notice that the only fat in the recipe in 2 tbsp and what is naturally in the eggs and soy milk.  The differences in the sugar measurements are strictly done for your family's taste buds.  Some like this very sweet and others prefer not to have this too sweet.  It will also depend on what dried fruit you use.  Raisins and dates are very sweet, but if you use cranberries or a mixture of all kinds of dried fruits, you might want to add more.


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