Dairy-Free Hungarian Cottage Cheese Noodles (Túrós Csusza)

Ingredients

• about 450 g Egg noodles
• 1 block (14 oz) Tofu
• 2 tbsp Nutritional yeast
• 1 tbsp Lemon juice
• 0.5 tsp Salt
• 6 slices Dairy-free bacon
• 0.25 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Bring 4 quarts (3800 ml) of water to a rolling boil in a large pot (e.g., 8-quart or larger) over high heat (100°C / 100°C). Add the about 450 g of egg noodles and cook for 8 to 10 minutes, stirring occasionally, until the noodles are tender but still firm to the bite. Drain the cooked noodles thoroughly in a colander.
2. 2In a medium bowl, use your hands or a fork to crumble the 1 block (about 400 g) of tofu into small, irregular pieces. Add the 2 tbsp of nutritional yeast, 1 tbsp of lemon juice, and 0.5 tsp of salt to the crumbled tofu. Mix thoroughly with a fork or spoon until the tofu is evenly coated and has a coarse, crumbly texture.
3. 3Heat a large skillet (e.g., 25.4 cm or 30.48 cm) over medium heat (approximately 148.9-162.8°C / 150-160°C). Place the 6 slices of dairy-free bacon in the hot skillet and cook for 6 to 8 minutes, turning occasionally, until they are golden brown and crispy. Remove the crispy bacon from the skillet and place it on a plate lined with paper towels to drain any excess fat.
4. 4Once the cooked dairy-free bacon has cooled for 2-3 minutes, crumble it into small, bite-sized pieces.
5. 5In a large mixing bowl, combine the drained about 450 g of cooked egg noodles with the prepared tofu mixture. Toss gently with tongs or a large spoon until the noodles are evenly coated with the tofu mixture. Serve the noodles immediately, topped with the crumbled dairy-free bacon and sprinkled with the 0.25 tsp of black pepper.

Substitutions

Related Guides