Hungarian Cottage Cheese Noodles (Túrós Csusza) with Tofu

Ingredients

• 1 lb Wide Egg Noodles
• 1 block Silken Tofu
• 1/2 cup Dairy-Free Sour Cream
• 2 tbsp Vegan Butter
• 1 tsp Black Pepper
• 1/2 tsp Salt

Instructions

1. 1Fill a large (at least 6-quart / 5.7-liter) pot with water and bring it to a rolling boil over high heat (approximately 212°F / 100°C). Add the 1 lb Wide Egg Noodles and cook for 7 to 10 minutes, or until the noodles are tender but still firm to the bite. Carefully drain the cooked noodles through a colander and set them aside.
2. 2While the noodles are cooking, combine the 1 block Silken Tofu and 1/2 cup Dairy-Free Sour Cream in a blender. Blend on high speed for 1 to 2 minutes, until the mixture is completely smooth and creamy with no visible lumps.
3. 3Place a large (12-inch / 30-cm) skillet over medium heat (approximately 300-325°F / 150-160°C). Add the 2 tbsp Vegan Butter to the skillet and melt it completely, swirling to coat the bottom of the pan.
4. 4Add the drained 1 lb Wide Egg Noodles to the skillet with the melted butter. Toss the noodles gently for 1 to 2 minutes, until they are evenly coated with butter and heated through. Pour the prepared tofu mixture over the noodles.
5. 5Add the 1 tsp Black Pepper and 1/2 tsp Salt to the skillet. Stir gently to combine all ingredients until the noodles are thoroughly coated with the creamy tofu mixture. Serve the Hungarian Cottage Cheese Noodles (Túrós Csusza) with Tofu immediately.

Substitutions

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