By Joann Buhler
“The great thing about tofu (or soy bean curd) besides its health benefits,” she writes, “is that it takes on the flavor of whatever it is cooked with.”
This dish will have the garlic, onion and grated cheese flavor to the degree that you add them in preparation. Be sure to use extra firm tofu so that it will hold its cubed shape. The dish is quickly prepared and nutritious.
Tofu and Noodles
– 2 cups water or vegetable broth
– 1 pkg (Nasoya or other brand) extra firm tofu, cut into cubes
– large onion, coarsely chopped
– 15 oz can or bag of frozen mixed vegetables
– 4 oz can or fresh stems and pieces of mushrooms
– ½ to ¾ bag of uncooked, no yolk noodles (approx. 10 oz)
– ¼ cup extra virgin olive oil
– ¼ cup dried parsley flakes
– garlic powder or minced fresh garlic to taste
– salt and pepper to taste
– ½ cup grated Romano cheese
Sauté the onions in the olive oil, add garlic and parsley, add mushrooms and sauté a few minutes more. Add the water or vegetable broth and bring the mixture to a boil.
Add the tofu and the noodles, cook until the noodles are tender. (Add more water if you want a more soupy dish.) Add the drained mixed vegetables and cook approx. 5 minutes more.
Serve in bowls with a generous topping of Romano cheese. Serves 3-4 as main dish or 5-6 as a side dish.
Let us pray
Lord Jesus Christ, may our Lenten fasting turn us toward all our brothers and sisters who are in need. Bless this table, our good food, and us. Send us through Lent with good cheer, and bring us to the fullness of your Passover.