1 box farfalle or other fun shaped pasta
1 cube veggie bouillon
2 cups veggie broth
2 tablespoons margarine
1/4 teaspoon sea salt
1/8 teaspoon pepper
1 cup kasha (medium grain is preferable)
1 ounce silken tofu
1/2 onion finely chopped
1/2 cup veggies of your choice
To prepare Kasha coat with tofu and let set for 5-10 minutes. Meanwhile chop onion, you may add other veggies to kasha to make a pilaf if you like. I like to add whatever veggie I have in the fridge that I need to use up. Add oil to saute pan and heat to medium high heat.
Bring two cups broth to boil in separate pan and add margarine if wanted, also throw in the pepper and salt if you like. Depending on the broth you use you may want to limit the salt you add given most broths have a lot of salt already. I use a vegan bouillon that has no salt added and it is plenty for my taste, but I am on a low sodium diet.
Saute onion and veggies in oil just to where they begin to sweat and the pan is hot. Then add the kasha and roast for 2-3 minutes until all tofu has dried on the kasha kernals. Reduce heat to low. Stir in boiling broth. Be careful of splatter as the pan will be much hotter than the liquid. Quickly cover pan and let simmer for 7-10 minutes or until all liquid as been absorbed.
To prepare pasta, boil pasta in water and bouillon as directed on the package. Drain liquid reserving some. Add a bit of cornstarch and liquid smoke to taste and make a nice gravy.
Place pasta in bowl with a generous serving of kasha, pour gravy over all of it...