Baked Vegan Spinach Noodle Kugel | VegNews

Ingredients

• 1½ teaspoons olive oil
• ½ cup shallots, diced
• 1 (15-ounce) block extra-firm
• tofu
• , drained
• 2 cups
• vegan sour cream
• 2 tablespoons lemon juice
• ½ teaspoon garlic powder
• 2 teaspoons sea salt
• 1½ teaspoons ground black pepper
• 1 pound
• wide fusilli pasta
• , cooked according to package directions
• ½ cup reserved pasta-cooking water
• 1 (9-ounce) package frozen chopped spinach, thawed and drained well