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1 cup tofu, diced small
1/2 medium onion, diced small
2 or 3 medium stalks celery, split & chopped
2 cups dry egg noodles
1 can mushroom soup (or substitute celery
soup and add chopped mushrooms)
1/2 cup soy milk or fat-free milk
1 cup frozen peas
pinch of salt
1 tsp. herb seasoning
In large frying pan or wok on medium heat,
coat entire bottom generously with olive oil and
sauté onions, celery and tofu stirring and adding
more olive oil if needed to avoid sticking to
bottom, until vegetables are tender.
Reduce heat to med. low and add can of
mushroom or celery soup and milk, stirring into
mixture.
Simmer on low heat.
Boil egg noodles according to package directions,
adding noodles to 3 quarts of boiling water and
boiling for 10 -12 minutes, stirring occasionally.
When done, drain and rinse in hot water.
Add cooked noodles to sauce in frying pan.
Add frozen peas, salt lightly, add herb seasoning
stirring all together and continue to cook,
covered, on low heat for 10-15 minutes. Makes
4-6 servings. Store leftovers in covered dish in
refrigerator up to 4 days for great lunches.
