Noodly Tofu Stuff

I couldn't think of a proper name for this, so I am deeming it "Noodly Tofu Stuff". I don't know how to describe it, but it tasted good. We ate this in two pretty large servings, but it is probably more like 3 resonable servings at about $1.50 each.

Ingredients:
1 block extra firm tofu $1
2 Tablespoons Earth Balance $0.20
Lots of black pepper
Salt
6 cloves garlic, minced $0.50
Fresh parsley, minced (Not sure on the price, mine came from someone's garden.)
4 Tablespoons soy sauce, divided $0.25
1/2 lb. noodles $0.75 (I used clear rice noodles, but spaghetti, linguine, angel hair, or fettuccine will work as just as well.)
2 large carrots, sliced thinly $0.50
1/2 head kale (about 6 large leaves) $1.50

Drain and press the tofu, then slice into 8 thin rectangles. Heat the Earth Balance in a large sauce pan and add the tofu. Cover with lots of pepper and salt to taste. Flip the tofu, and do the same to the other side. About halfway through cooking, add the garlic to the pan. When the garlic and tofu are both golden brown, it's done cooking. Add the parsley and let it just begin to wilt. (This should only take a few seconds.) Add 2 Tablespoons of soy sauce just before removing from the heat. Slide everything from the pan (EB, garlic, parsley, and tofu) onto a plate and set aside.

Cook your pasta according to package directions. When it is done, add a little EB or canola oil to keep the noodles from sticking to each other. Saute the carrots in the pan still coated in EB and other deliciousness until they begin to soften. Add the noodles and kale and sautee until the kale begins to wilt. Add the last 2 Tablespoons of soy sauce and stir to coat. Add all this to a lightly oiled baking dish, and top with the tofu. Stick it under the broiler in your oven for a few minutes until the tofu tops are slightly crispy. (Watch it carfully so it doesn't burn!) Enjoy!