Turkeyless Tetrazzini - cooking recipe

Ingredients

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)

Preparation

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