Tofu Noodle Kugel

Tofu Noodle Kugel (serves 4)

I’ve wanted to make a Kugel for absolutely ages. Basically Kugel is the Yiddish word for “pudding” so it’s a pretty vague kind of a dish which seems to be subject to a great deal of variation, but the common factor seems to be that it’s a sweet-savoury affair held together by noodles and eggs and baked.

I guess this is still not the clearest of descriptions, but that’s what intrigues me about the Kugel in the first place; I just couldn’t imagine what it would taste like. Hence I was itching to make it, but Theresa warned me off a little, fearing my inevitable disappointment and then there was the small matter of how to get around the richness of the filling; or at least how to modify it to omit the copious amounts of cream, eggs and cheese that usually are involved, but keep some kind of similarity going.

Well, I haven’t got a clue whether this dish as it turned out bears any resemblance whatsoever to the more traditional kugel recipes I’ve read of.  Whatever, the case, I actually was rather surprised that I liked the end product quite a lot, being as it was a bizarre combination of flavours. But it works, and actually my brother who is staying with Theresa and I right now absolutely loved it.  But God knows, I do think he has strange tastes.

Anyway, as I might have put out before; if anyone wants to send me a piece, or direct me at least, to a place where they make a good kugel I am more than curious to try it now I’ve probably committed sacrilidge to the Jewish kitchen.  I’ve actually been looking for years for a restaurant serving traditional Jewish dishes but never found one.  The other day I got in big trouble actually for asking the (Jewish) assistants of a Jewelery shop Theresa when I were buying an engagement ring if they knew of any good places to eat. Apparently I should have been paying more attention to picking out said ring. But we did get one, though I’m still none the wiser on the important question of a real kugel.

2 nests or 125g of dried egg noodles (or Vermicelli if you don’t eat eggs)

1 large potato

1 tbs butter

1 stick or celery (diced)

1 bunch of spinach (washed and shredded)

1/3 cup of almonds chopped into slivers

6 prunes (cut into small pieces)

1 cup of silken tofu (about 225g)

½ tbs mustard

2 tbs yeast flakes

2 tbs light tahini

1 tbs honey

2tbs flour

juice of half a lemon

2 tsp salt, pepper

½ tsp cinnamon

¼ tsp grated nutmeg

1.    Preheat your oven to 375 degrees and grease a baking tin.

2.    Place a large saucepan of water on to boil. When it reaches boiling point add a teaspoon of salt and the noodles,  stir, then turn off and leave to stand for a few minutes. Taste a noodle. If it’s done, drain them in a colander and then place in a large mixing bowl.

3.    Peel the potato, boil until done, then mash well. Add to the bowl.

4.    Heat the butter in a heavy frying pan or skillet and sauté the celery over a medium heat. When it starts to soften, gradually add the spinach handful by handful and keep stirring intermittently for about five minutes until it’s wilted and lost most of it’s water. Remove from the pan and add to the bowl with the noodles.

5.    Over a medium low heat toast the almonds until lightly coloured. Add to the bowl with prunes.

6.    Finally blend the silken tofu with the rest of the ingredients and pour into the rest of the ingredients and mix well. Pour into a baking tin and bake in the middle of your oven for about 45 minutes. Leave to cool before slicing. Serve hot or cold with sweet or savoury dishes. Works particularly well as part of a brunch or picnic.