Turkeyless Tetrazzini

• Filling
• 1 cup sliced mushrooms
• 2 tablespoons dry white wine
• 2 cups cubed extra firm tofu or 2 cups smoked tofu
• 5 cups cooked spaghetti, drained and cooled
• 1/2 cup almonds, blanched and sliced
• Sauce
• 4 tablespoons flour
• 4 tablespoons vegetable oil or 4 tablespoons butter
• 2 cups vegetable broth or 2 cups mushroom broth
• 1/8 teaspoon white pepper
• 1 cup soymilk, heated
• Topping
• 1 tablespoon slivered almonds (optional)

1. Preheat oven to 350 degrees.
2. In saute pan over medium-low heat, cook mushrooms in wine until they release their moisture and are cooked through, about 8 minutes.
3. Gently combine mushrooms, tofu, spaghetti and almonds, in large bowl; set aside.
4. For the sauce, combine flour and oil in saucepan over low heat. Stir until smooth paste forms.
5. Add broth, a little at a time, stirring after each addition until smooth. Remove from heat and stir in pepper, soy milk.
6. Lightly oil baking pan or ovenproof casserole.
7. Combine pasta mixture with sauce; place in pan or casserole.
8. Top with almonds slivers.
9. Bake until golden brown on top, about 30 minutes.

filling, mushrooms, white wine, tofu, cooled, almonds, sauce, flour, vegetable oil, vegetable broth, white pepper, soymilk, topping, almonds

Taken from www.food.com/recipe/turkeyless-tetrazzini-131479 (may not work)