Spinach Noodle Casserole with Tofu

1 lb egg noodles
4 cloves garlic, chopped
1 T. olive oil
soy sauce to taste
2 onions, sliced into rounds
2 tomatoes, sliced into rounds
4 cups steamed spinach (steam until wilted ...then measure
3 cups carrots, grated
1/4 cup yogurt
1/2 t. oregano

TOFU
2 T garlic, chopped
2T olive oil
2 cups tofu, cubed
1 t. oregano
soy sauce to taste
1 T honey

Preheat oven to 375 F

To prepare noodles:
Cook noodles according to package directions adding 2 of the 4 cloves of garlic, olive oil and soyt sauce to the water.

To prepare vegetables:
In a little olive oil, saute the onion and the remaining cloves of garlic until transparent, adding tomatoes and approximately 1 T soy sauce until thickened. Add spinach, stir, and removel from the flame.

To prepare the casserole:
In a lightly oiled square baking dish layer the ingredients: first carrots, then yogurt, noodles, and spinach mixture. Bake 20 minutes.

To prepare the Tofu:
In a non stick pan saute thegarlic in the oi9l until transparent. Add the tofu and simmer for 5 minutes. Then add the oregano, soy sauce, and honey and toss the cubes of tofu until they are evbenly covered.

To serve:
Spoon the seasoned tofu over the casserole and serve. Serves 6.