Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 oz Kasha
Water
1 md Onion, chopped
1 bn Leeks, washed sliced
1/2 ts Thyme
1/2 ts Marjoram
1 ea Bay leaf
2 tb Vegetable oil
1 ea Garlic clove
4 oz Tofu
1/4 pt White sauce, see below
2 tb Soy sauce
1 oz Bread crumbs

------------------------WHITE SAUCE-----------------------------
1 oz Margarine
1 oz Wholewheat flour
1 pt Soy milk
Salt, to taste

Cover kasha with water cook for 20 to 30 minutes. Add more water if
necessary. Drain excess water. Preheat oven to 400F. Saute the onion,
leeks, thyme, marjoram bay leaf in the oil in a covered pot for 10
minutes. Line the base of an oiled casserole dish with the saute
cover with the cooked kasha. Put the garlic, tofu, white sauce soy
sauce in the blender blend for 2 minutes. Pour over the kasha in
the casserole. Top with the bread crumbs bake for 40 minutes. WHITE
SAUCE: Melt the margarine in a pot over low heat. Take the pot off
the heat stir in the flour. Cook for 5 minutes, stirring
occasionally to make a roux. Set aside. Warm up the soy milk. Return
the roux to a medium heat add a little soy milk. Stir with a
wooden spoon until smooth. Add the rest of the soy milk a little at a
time, stirring till smooth after each addition. Add salt to taste.
Makes 1 pint.

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