1 brick of firm tofu, sliced into half inch strips and drained
1 14oz can of diced tomatoes, drained [I used the Italian kind, extra seasonings!]
2 cups of sour kraut, drained
1 lb of wide noodles [I can't remember the name of the ones I used, sorry!]
1 tsp of brown sugar
1 tbs of olive oil
salt and pepper to taste
Once you drain the tofu hunks, cut them into slightly smaller chunks [I quartered them]. Heat the olive oil in a pan over medium heat and toss in the chunks of tofu [the recipe called for tempeh, but I was in the suburbs and took what I could get]. Cook them on each side until they are evenly browned and getting crispy, while boiling a pot of water. Start to cook the pasta. Then dump the tomatoes, sour kraut and brown sugar into the pan and mix it all around until all the sour kraut starts to turn a reddish color. Do a taste test and add some salt and pepper to your liking. Once the tomatoes cook down to a sauce-type texture, or just until they soften, the pasta should be done. Drain and and spoon the delightful mixture on top. Serves about four.
The end result is a sweet/sour combo that pretty much explodes on your taste buds. I'd also recommend spooning this over rice instead of the pasts, or onto some thick slices of bread. Man, I need to make this again soon.
PS: it's very filling!
PPS: try it with a nice chilled riesling, for those who drink.