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Buckwheat noodles gratin with tofu


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For 4 servings: 2 tbsp oil-1 onion, cut into thin wedges-half carrot, thinly sliced 1 1/2 ounce and half moon-pressed tofu and crushed-1 teaspoon salt 2 tablespoons flour approx integral-1-cup of soy milk or water-250 gr. about buckwheat (soba) noodles or vermicelli, boiled-1/4 cup chopped parsley-yuzu zest or lemon slices 5


Preheat oven to 180 degrees. Heat a tablespoon of oil in a pan, then let them fry the onion until it becomes translucent; Add the carrot and tofu, and FRY for another 4 or 5 minutes. UN milk gradually, stirring constantly to form a brown sauce. Add the flour and mix again. Let it simmer until the sauce is froth, then season with salt. Pour the noodles into a lightly oiled baking dish; then pour the sauce.
Spend a little olive oil on everything, and bake in oven for about 20 minutes, or until the surface is crisp and golden. Served hot or cold, sprinkled with chopped parsley and garnish of sliced yuzu (or lemon).

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(Thanks to Parama Karuna)

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