Pancit

Toss together in a medium bowl:

1 pound tofu, cut in small cubes

1 Tbsp. sesame oil

1 Tbsp. Braggs (or soy sauce)

1 Tbsp. yeast flakes

1/2 tsp. salt

1/2 tsp. garlic powder

Place on a nonstick baking sheet and bake at 400 degrees Fahrenheit for 20 minutes, stirring once. Set aside.

Sauté in a large frying pan:

3 Tbsp. olive oil

2 onions, chopped

1 cup thinly sliced carrots

2 cups thinly sliced celery

4 cups shredded cabbage

12 cloves garlic, minced

Meanwhile, combine the following seasonings:

1/4 cup Braggs (or soy sauce)

1/4 cup brown sugar

2 Tbsp. dried parsley

2 Tbsp. mushroom seasoning (dried mushroom granules)

4 tsp. garlic powder

2 tsp. onion powder

2 tsp. lemon juice

6 Not-Chick'n bouillon cubes (Edward and Sons brand from Kroger)

When the vegetables are cooked, mix the seasonings into the vegetables. Cook the following according to the directions on the package:

2 packages (12 oz each) glass noodles (I use sweet potato starch noodles from a local Asian store that need to be boiled for 2 minutes)

Drain noodles and cut in 2-inch length with scissors. (Depending on the noodles, you might try breaking them before cooking instead.)

Mix noodles, vegetable mixture, and tofu. Serve immediately or place in a large casserole dish to reheat for potluck the next day.