Amber Waves: Tofu Noodle Casserole

[Guest guest]

I'm surprised this recipe didn't specify whole wheat pasta, but I'm

sure that was simply an error. I can't imagine semolina pasta being

recommended in a macrobiotic cookbook.

 

Personally, I don't like whole wheat pastas. And the GI for semolina

pasta is surprisingly low, so I stick with the regular stuff.

 

Ellen

 

 

* Exported from MasterCook Mac *

 

Tofu Noodle Casserole

 

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

Serving Size : 1 Preparation Time :0:00

Categories : Grains

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup elbow or shell noodles -- to 2

1/2 cup 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 the cob

- optional

2 1/2 cups spring water

1 pinch sea salt

---

Sauce:

8 ounces tofu

1 teaspoon red miso

1 teaspoon umeboshi paste

2 teaspoons tahini

shoyu

spring water

 

This casserole is also made with elbow noodles and have a crispy, nutty taste.

 

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 separately 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.

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving (excluding unknown items): 477 Calories; 18g Fat (31%

calories from fat); 30g Protein; 61g Carbohydrate; 0mg Cholesterol;

275mg Sodium

Food Exchanges: 2 Starch/Bread; 2 1/2 Lean Meat; 4 1/2 Vegetable; 2 Fat

 

 

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