Ingredients

3 C.(s) cooked elbow macaroni
1/4 C.(s) dry sherry
2 each green onions, thinly sliced
2 each plum tomatoes, coarsely sliced
2 Tbsp. chives, minced
1 tsp. cornstarch
1 C.(s) cold vegetable broth
1 C.(s) shredded tofu cheddar
1 Tbsp. dijon
freshly black pepper
salt to taste
1/2 C.(s) toasted bread crumbs

Cooking Instructions

Lightly oil a 1 1/2 quart baking dish and pre heat oven to 375f. Place cook pasta in a large bowl. In a skillet, bring sherry to a simmer. Add green onions and Saute for 1 minute, stirring. Add tomatoes and chives. Saute 2 minutes till tomatoes are slightly softened. Toss with pasta and set aside. In a small bowl, dissolve cornstarch in cold broth and pour into skillet. Heat to simmering. Add soy cheese and whisk over low heat till mixture is thickened. Remove from heat. Stir in mustard, pepper and salt. Spoon into casserole dish. Top with bread crumbs. Bake 20 minutes. Serve with a green salad.
 
 
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