2 tsp. olive oil
1 chopped onion
1 c. chopped green pepper
1 lb. firm tofu in 1/2 inch cubes
1 bay leaf
1/4 tsp. pepper
Salt to taste
2 (1 lb.) can tomatoes, drained and chopped (reserve liquid)
1 c. liquid from tomatoes
3 cloves chopped garlic
1 c. chopped celery
1 c. sliced mushrooms
2 tsp. paprika
1/4 tsp. saffron
2 c. cooked noodles

Heat oil in a large skillet over medium heat. Add garlic, onions, celery, green peppers, mushrooms, and tofu. Cook 15 minutes, stirring, being careful not to break up the tofu. Add tomatoes, the 1 cup of reserved tomato liquid, and spices. Cover. Reduce and discard bay leaf. Add noodles. Toss until well mixed. Serve hot. Serves 4.