These are very hearty noodles that will liven up any traditional spaghetti sauce. They're also *delicious* in  Cheezy Tomato Pasta .
 

Blend in a blender until smooth and creamy:

                    1/2 lb.    soft tofu
                    2 Tbsps  oil
                    1/2 tsp    salt

Pour this into  1 3/4 cups white flour .

Mix, then knead until smooth and soft (about 10 minutes).  The dough may be stiff, but keep going, it'll still work out.

Roll out by hand and cut (I've always cut them into long spaghetti-ish strips), or put through a noodle machine.  Let dry 15 minutes.

Boil in salted water about 5 minutes.

Note:  Leftovers can be frozen, just boil them again next time you want them.  


Source: "May All Be Fed" by John Robbins, 1992, William Morrow and Company, Inc.