Käsespätzle

Photo: Down to Earth Recipes
A healthier version of Spätzle (German for “Little Sparrow”) - a traditional German dumpling – replaces its heavy use of eggs with silken tofu. Top with cheese and crispy onions to make Käsespätzle aka German “mac & cheese”!
Yield
4-6 Servings
Vegan
Nut-Free
Entrees
Ingredients
  • 1 (12.3-ounce) firm silken tofu
  • ¾ cup water + ½ cup
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup thinly sliced onions
  • ¼ cup finely chopped fresh parsley (optional)
  • 1 cup whole wheat flour
  • 1 cup panko breadcrumbs
  • 1 cup shredded Swiss cheese or vegan equivalent
  • 3 teaspoons mustard powder, divided
  • ½ cup safflower oil
  • 2 Tablespoons chopped green onions
Instructions
  1. Prepare Spätzle dumpling first: Bring a medium saucepan of water to a low boil. Try to use a pot that your colander can sit on top of but not fit inside.
  2. Add tofu, water, and seasonings into a food processor and process until combined. Reserve ¼ cup of tofu mixture in small bowl. Mix in onions to tofu mixture to marinate. Set aside.
  3. Transfer remaining mixture into a large mixing bowl. Stir in parsley and flour until combined. The mixture should be pretty thick. Stir in ½ cup water.
  4. Preheat oven to 325°.
  5. Place a large colander over the pot of simmering water. Set up a large bowl of cold water close by to place cooked Spätzle. Using a rubber spatula, pour in about ¼ of the Spätzle mixture into colander. (Use kitchen towels to handle colander as it will become hot.) Press mixture into colander holes. This will form small dumplings. Once mixture is pressed through, allow Spätzle to cook for 2 minutes or until they begin to float on the surface. Use a slotted spoon to transfer cooked Spätzle to bowl of cold water. Continue process until all Spätzle is cooked. Drain noodles and set aside.
  6. Grease either a casserole dish or small 8” x 8” baking dish with butter or oil. Layer about ⅓ of prepared Spätzle noodles into dish. Sprinkle a small amount of Swiss cheese and 1 teaspoon mustard powder. Repeat 2 more times, creating 3 layers. Bake for 20-30 minutes or until golden brown and bubbly.
  7. Meanwhile, add panko to a small bowl. Dredge marinated onions into panko in small batches and set aside. Heat oil in a large skillet over medium-high heat. Add onions – in batches, if needed – and allow to fry until crispy and brown – about 3-5 minutes. Set aside on a paper towel lined plate to soak up excess oil.
  8. Once Spätzle noodles have finished baking, remove from oven. Top with fried onions and green onions. Serve immediately and enjoy!