In our family, this dish is usually made with chicken. Then Megan started trying to convince us that tofu was actually good. I tried it reluctantly, and I was kind of surprised to find that the tofu wasn’t bad (shocking, I know). So even though I’m not a true tofu believer, this is pretty good, especially if you use baked tofu, which holds together when you cut it up much better than regular tofu does.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Coat a 9 by 13-inch baking pan with cooking spray or oil.
Step 2
Bring a large saucepan of salted water to a boil and add the spaghetti. Cook over medium-high heat, stirring occasionally, for 10 minutes, or until al dente. Drain the spaghetti in a colander.
Step 3
Meanwhile, cut the tofu into bite-size pieces and place in the baking pan. Add the cream of mushroom soup, Parmesan cheese, mushrooms with their juice, milk, salt, and pepper and stir well. Add the spaghetti and toss until it’s completely coated and the tofu and mushrooms are fairly evenly distributed. Bake, uncovered, for 30 to 40 minutes, or until lightly browned. Remove from the oven and serve immediately.
cooking 101
Step 4
Tofu can be purchased in different forms, including silken, regular, and baked. Silken tofu is soft and falls apart easily, but it gets very smooth when you purée it, making it good for sauces, dressings, and desserts. Regular tofu comes in soft, firm, and extra-firm types; the firm and extra-firm slice well and are good for baking or a stir-fry, where you want it to keep its shape. Baked tofu is regular tofu that has been marinated and baked, lowering its water content and making it substantially firmer. It comes in different flavors and is so delicious that you can just warm it up and eat it as is. If a recipe doesn’t call for a specific type of tofu, stick with regular firm tofu.
