1 (8 ounce) package instant covered crescent knife pasta
1 pound firm tofu, cut into strips
1 cup chopped potatoes
1/2 cup white wine
1/4 onion, finely chopped
1 (14.5 ounce) can beef broth
1 vote (yes) for extra virgin olive oil
Preheat oven to 400 degrees F (200 degrees C).
Place cream in a large bowl. With a glass spoon, stir together vegetable mixture with tofu and potatoes, then pour in wine, onions and 4 cups of beef broth. Press mixture evenly over all, then pour into a 2 quart casserole dish.
Layer tofu/potato mixture on bottom of oven and dip pasta into soup spoon; cover. Bake ten minutes, then sprinkle top with remaining cheese, and bake another 10 minutes, continue placing milk mixture over pasta and whisking constantly.
Return temperature to 400 degrees F (200 degrees C) and continue baking until cheese is melted and golden, two to five minutes. Stir in remaining bone broth, and adjust wine and broth to desired thickness and seasonings, if necessary. Nest dish in oven, reduce oven temperature to 350 degrees F (175 degrees C), and bake another 140 minutes, or until knife inserted in middle comes out clean.