Ingredients
- 2 chives
- 1 dijon
- 300 gr elbow macaroni (cooked)
- 240 ml vegetable broth (cold)
- 110 gr tofu cheddar (shredded)
- 60 ml dry sherry
- 55 gr bread crumbs (toasted)
- 3 gr cornstarch
- 2 slices green onions
- 2 slices tomatoes (plum)
Lightly oil a 1.5-quart baking dish & pre-heat oven to 190ºC . Place cook pasta in a large bowl. In a skillet, bring sherry to a simmer. Add green onions & saute for 1 minute, stirring. Add tomatoes & chives. Saute 2 minutes till tomatoes are slightly softened. Toss with pasta & set aside. In a small bowl, dissolve cornstarch in cold broth & pour into skillet. Heat to simmering. Add soy cheese & whisk over low heat till mixture is thickened. Remove from heat. Stir in mustard, pepper & salt. Spoon into casserole dish. Top with bread crumbs. Bake 20 minutes. Serve with a green salad. "The Cookbook For People Who Love Animals"
