Mystic Tofu

• 2 boxes extra firm tofu
• 1 large onion, sliced
• 2 medium tomatoes, chopped (optional)
• 1/2 tsp. cumin powder
• 1 tsp. curry powder
• salt to taste
• 2 Tbsp. cooking oil
• 2 Tbsp. chopped cilantro leaves
• 2 Tbsp. poppy seed
• 2 cans cream of mushroom soup
• 1 onion
• 1 large green pepper
• 15 to 20 fresh mushrooms
• oregano, basil, salt and pepper (sprinkle)
• 3 cans chunk white tuna, water drained
• 1 small bag frozen peas
• 1 box Ronzoni seashells
• 1 1/2 large Velveeta cheese
• 1 1/2 c. milk

1. In bowl, add soup, onion, spices and milk and mix.
2. Add sliced mushrooms and diced green pepper; stir.
3. Boil noodles to only 3/4 cooked.
4. Drain and add to mixture, then add tuna and frozen peas, stirring gently into even chunks.

onion, tomatoes, cumin powder, curry powder, salt, cooking oil, cilantro, poppy seed, cream of mushroom soup, onion, green pepper, mushrooms, oregano, chunk white tuna, frozen peas, ronzoni, velveeta cheese, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=214134 (may not work)