1medium apple or pearpeeled, cored, and cut into small, thin slices
¼cupEarth Balance or other vegan buttery spreadmelted
½cupnatural granulated sugar
Preheat the oven to 350º F.
Cook the noodles according to package directions, then drain.
Meanwhile, cut the tofu into 3 or 4 slices, then blot well between layers of paper towel or clean tea towel. Transfer to a large mixing bowl and mash until finely crumbled. Stir in the vegan sour cream or cream cheese, and agave nectar.
Stir in the cooked noodles and all the remaining ingredients. Transfer the mixture to an oiled, shallow round or rectangular 2-quart casserole dish.
Bake for 35 to 40 minutes, or until the top begins to turn golden. Let stand 15 minutes before serving. This is also good served at room temperature.
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