Tofu and Miso Sauce for Spaghetti

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Tofu and Miso Sauce for Spaghetti

 

Recipe By :Easy Vegan Cooking - Leah Leneman

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 llb tofu

2 tablespoons vegetable oil, plus additional for

deep-frying

2 onions

2 cloves garlic

2 cups mushrooms

2 stalks celery

1/4 pound tomatoes

2 carrots

1/2 cup tomato ketchup

2/3 cup water

2 bay leaves

freshly ground black pepper

3 teaspoons miso

2 tablespoons hot water

 

Cut the tofu into small cubes and deep-fry until golden. Set aside.

Chop the onions coarsely and the garlic finely. Saute in the oil for 2-3

minutes.

Chop the mushrooms, celery, and tomatoes. Grate the carrots. Add to the onion,

stir, and cook for a further 2-3 minutes.

Add the kethchup, water, bay leaves, pepper, and tofu. Bring to a boil, then

lower the heat and simmer for about 15 minutes.

Cream the miso in a cup with the hot water and add to the tofu sauce. Simmer

for another minute, then remove from the heat and serve over spaghetti.

 

 

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Per serving: 112 Calories (kcal); 4g Total Fat; (26% calories from fat); 8g

Protein; 15g Carbohydrate; 0mg Cholesterol; 198mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0