Toss together in a medium bowl:

• 1 pound tofu, cut in small cubes
• 1 Tbsp. sesame oil
• 1 Tbsp. Braggs liquid aminos or soy sauce
• 1 Tbsp. nutritional yeast flakes
• ½ tsp. salt
• ½ tsp. garlic powder

Place on a nonstick baking sheet and bake at 400 degrees Fahrenheit for 20 minutes, stirring once. Set aside.

Meanwhile, sauté in a large frying pan:

• 3 Tbsp. oil
• 2 onions chopped
• 1 cup carrots, thinly sliced
• 2 cups celery, thinly sliced
• 4 cups shredded cabbage
• 12 cloves garlic, minced

While vegetables are cooking, combine the following seasonings:

• ¼ cup brown sugar
• ¼ cup Braggs liquid aminos or soy sauce
• 2 Tbsp. dried parsley
• 2 Tbsp. mushroom seasoning dried mushroom granules
• 4 tsp. garlic powder
• 2 tsp. onion powder
• 2 tsp. lemon juice
• 6 cubes Not-Chick'n boullion Edward and Sons brand

When the vegetables are cooked, mix the seasonings into the vegetables.

Cook the following according to the directions on the package:

• 2 packages (12 oz each) glass noodles (I use sweet potato starch noodles from a local Asian store that need to be boiled for 5 minutes)

Drain noodles and cut in 2-inch length with scissors. Combine noodles, vegetable mixture from above, and tofu.

Serve immediately or place in a large casserole dish to reheat for potluck the next day.