Healthy Noodle Kugel

  • Author: jewishfoodhero



  • 2 cups of uncooked pasta, (farfelle, fusilli or tagiatelle) can be gluten free
  • 2 cup sliced mushrooms (button, cremini, shitake or a blend of the three)
  • 2 cups of silken tofu
  • 1 onion
  • ½ cup sugar
  • ½ teaspoon salt
  • 4 tablespoon raisins
  • 1 cup of vegetable broth
  • 1 teaspoon pepper (If you are making this kugal for children, you might reduce the pepper to ½ teaspoon.  If you are making the kugal for adults, you can increase the pepper to 1 ½ teaspoons)
  • 3 ½ tablespoons Energ Egg Replacer
  • ½ cup breadcrumbs, can use gluten free
  • Optional: ¼ cup fresh parsley (or another fresh herb of your choice) for garnish



Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).

  • Fill the stockpot with at least 4 quarts of water

  • Cook the pasta al dente (as you will be baking it)

  • Drain and rinse in cool water

  • Confirm that you have approximately 3 cups of cooked pasta

  • Set aside


  • Mix the Energ Egg Replacer with ¼ cup of warm water and set aside.

  • Heat 1 cup of vegetable broth (or water) in a skillet over medium heat

  • Add the onion and mushroom if you are including them and cook and stir for 15 minutes, or until done

  • Add more vegetable broth as needed

In a bowl or blender:

  • Place the silken tofu, sugar, pepper, salt

  • Blend until smooth

  • Fold in raisins, onions (and mushrooms), and the egg replacer  

  • Add the cooked pasta and mix well



  • Spray the baking pan with non-stick oil spray

  • Transfer the mixture to a lightly oiled pan

  • Smooth the top with a spatula and sprinkle evenly with the bread crumbs

  • Cover with foil and bake for 40 minutes

  • Remove the foil and add the breadcrumbs

  • Bake for an additional 10 minutes, until the top is lightly browned

  • Let cool slightly before serving garnished with fresh parsley