Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Cooked elbow macaroni
1/4 c Dry sherry
2 ea Green onions, thinly sliced
2 ea Plum tomatoes, coarsely
-- sliced
2 tb Chives, minced
1 ts Cornstarch
1 c Cold vegetable broth
1 c Shredded tofu cheddar
1 tb Dijon
Freshly black pepper
Salt to taste
1/2 c Toasted bread crumbs

Lightly oil a 1 1/2-quart baking dish pre-heat oven to 375F. 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.

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