Kulinarya–Vegetarian Palabok

The lovely Erika from The Ivory Hut hosted this month’s theme.  Her choice was veggies.  I was so happy with this choice since that is all I have been craving.  My problem was trying to find something the family would eat.  Have I ever told you The Husband is extremely picky.  He loves to compare what I made to other places like Jewel (I know, it drives me crazy).  I went with dishes I knew he would eat and what I have been craving for a couple of weeks now: Fresh Lumpia and Vegetarian Palabok (yes vegetarian).  '

For the Fresh Lumpia, I used the same recipe as I did in a previous post.  I thought this dish would best display vegetables. 

The other dish I have been dying to try is vegetarian palabok.  One of the many times The Mother came to visit, she brought one of my aunts with her.  She showed me a palabok recipe that The Daughter is able to have.  It is seafood free but you are able to add some shrimp or tinapa if you like. 
Vegetarian Palabok
1 Package of palabok noodles (The Mother says spaghetti works too)
2 Cans of Cream of Mushrooms + two cans of water (I just cleaned out
2-3 Tbs of Ground Annatto Seed
4 Tbs of  Chicken Bouillon
1 Onion Chopped
4 Cloves of Minced Garlic
1 Package of 8 oz. or more Soft Tofu
Directions

1. Soak the noodles in water to soften.
2. Sautee the onions and garlic in a large wok or pan.
3. Once the onions and garlic soften, add the tofu, bouillon, annatto seed and mix well.
4. Add the cream of mushrooms and water than bring to a boil.
5. Once the sauce is done, add the noodles and let it simmer until the noodles is soft and cooked.
6. Serve with the topping of your choice.

*You could have tinapa (shredded smoked fish), pork rinds, toasted garlic (my favorite), and even hard boiled eggs.