Pasta - Tofu Noodle Casserole

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Tofu Noodle Casserole

 

Recipe By :Alex and Gale Jack - Amber Waves of Grain

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 to 2 cups elbow or shell noodles

1/2 onion -- thinly sliced or diced

1 cup carrots -- diced

1/2 cup celery -- thinly sliced

1 cup broccoli -- sliced

1 cup fresh corn, cut from cob (optional)

2 1/2 cups spring water

pinch sea salt

SAUCE

8 ounces tofu

1 teaspoon red miso

1 teaspoon umeboshi paste

2 teaspoons tahini

shoyu

spring water

 

Bring spring water to a boil and add a pinch of sea salt. Add the noodles and

cook about 10 minutes (cooking time will vary with thickness of noodles). Boil

the vegetables separatelt until done but still crisp. Separately crumble the

tofu, add the ume paste, miso, tahini, and enough water to form a paste (3 to 4

tablespoons). Combine the cooked noodles, vegetables, and the sauce and gently

mix.

 

 

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Per serving: 84 Calories (kcal); 4g Total Fat; (40% calories from fat); 6g

Protein; 8g Carbohydrate; 0mg Cholesterol; 36mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0