1 cup chopped organic yellow onion
1 cup very finely chopped organic celery
1 grated organic carrot
Olive oil to sauté (I used about 3 tbs Thrive Market organic extra virgin olive oil)
4 chopped garlic cloves
3 cups veggie stock
2 bay leaves.
1 tsp dried thyme
1 tsp dried parsley
2 tbs tamari (I use San-J organic, gluten free, 25% less sodium. (Amazon, Thrive Market or Whole Foods)
1 tbs tapioca flour mixed with 2 tbs water
6 oz. Kite Hill almond sour cream (I bought this at Whole Foods or Amazon at Whole Foods market)
2 cups chopped shiitake mushrooms ( I used 5 oz pkg of 365 brand from Whole Foods, organic shiitake mushrooms)
2 cups cubed extra firm tofu (I used a 10oz pkg. of hodo brand organic extra firm tofu I bought at Whole Foods)
1 box organic noodles. (I used BGreen millet/rice, cooks in 8 minutes. Amazon)
*Combine the tofu and mushrooms so they both can be seasoned with salt to taste and some garlic powder and red pepper flakes. (Make the heat happen for you) Set aside.
**In a deep fry pan:
Sautéed the onion, grated carrot and celery in olive oil
Add 4 chopped cloves of garlic, sauté briefly
Add veggie stock, bay leaves, parsley, thyme, tamari and red pepper flakes.
Allow to simmer on low, covered for 30 minutes
Then thicken with the tapioca flour and water mixture
*Into the thickened gravy add:
2 cups cut up shiitake 365 organic mushrooms (Whole Foods)
2 cups cubed HoDo extra firm tofu (Whole Foods)
Heat through allowing the mushrooms to cook a minute, add 6oz Kite Hill sour cream.
Separately, according to instructions , cook your 1 box of noodles.
Pour the gravy, tofu, mushroom mixture over the cooked noodles.
Chives to garnish
