Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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