Mushroom Noodle Casserole

From The Art of Tofu by Akasha Richmond
30 minutes prep time | Serves 4

What you need:
6 oz small elbow macaroni pasta
8 oz fresh mushrooms, washed, stemmed (save stems), and diced
1 tsp olive oil
2 shallots, peeled and minced
1 Tbsp dry sherry
1 tsp Worcestershire sauce, vegetarian style
1 tsp light soy sauce
2 cups water (for sauce)
1 Tbsp vegetable broth powder
1 pkg Mori-Nu Silken Lite Firm Tofu (1-1/2 cups pureed)
3 Tbsp white miso
2 Tbsp sesame tahini
1/4 tsp salt
1/8 tsp freshly ground black pepper
2 Tbsp bread crumbs
Canola oil cooking spray

What you do:
1. Preheat oven to 350°F. Bring a large pot of salted water to a boil and
cook macaroni according to directions on package for al dente. Drain and
rinse macaroni. In a heavy sauté pan, cook mushrooms with olive oil,
shallots, sherry, Worcestershire sauce, and soy sauce. Cook for 5-6 minutes
and add to macaroni.
2. In a small sauce pan, boil the 2 cups of water with mushroom stems and
broth powder. Simmer about 8 minutes, drain stems, and reserve water. In
the container of a blender, combine reserved water, tofu, miso, tahini, salt
and pepper. Blend well. Add to noodles and mushrooms. Coat a 9-inch or
10-inch round casserole dish with cooking spray; fill with macaroni mixture.
Sprinkle with bread crumbs. Bake for 20-25 minutes or until heated through
with crumbs golden.

Per serving: 318 calories, 16 g protein, 46 g carbohydrates, 8 g total fat,
0 mg cholesterol