Tofu Noodle Bake
|Vegetable oil||1 Tablespoon|
|Minced onion||3⁄4 Cup (12 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Rib celery||1 , minced|
|Minced green pepper||1⁄4 Cup (4 tbs)|
|Tofu||1 Cup (16 tbs), drained and patted dry|
|Cottage cheese||1⁄2 Cup (8 tbs), drained|
|Egg||1 , slightly beaten|
|Whole wheat flour||1 Tablespoon|
|Minced parsley||1 Tablespoon|
|Minced chives||1 Tablespoon|
|Black pepper||To Taste|
|Whole wheat noodles||1⁄2 Pound|
|Tomato with sweet basil||1 Cup (16 tbs) (Joyce'S Favorite)|
|Raw wheat germ||1⁄4 Cup (4 tbs)|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
In a medium-sized skillet, saute'onion, garlic, celery, and green pepper until onion is translucent.
Mash tofu and mix in cottage cheese, egg, flour, parsley, oregano, and chives.
Combine tofu mixture with onion mixture; add salt and pepper to taste.
Cook noodles in boiling water until just tender; drain.
Preheat oven to 350°.
Grease a 2-quart casserole; spread half the cooked noodles evenly over the bottom of the casserole.
Cover with tofu/onion mixture.
Spread remaining noodles on top.
Pour tomato sauce over noodles, and sprinkle wheat germ and Parmesan cheese over all.
Bake for about 40 minutes or until heated through and bubbly.