Low Fat Tofu Spaghetti Sauce - 8 pts xp

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Low Fat Tofu Spaghetti Sauce - 8 pts

2 tablespoons Vegetable Broth

1 to 2 clove minced garlic

2 chopped onions

21 ounces firm tofu, cut into 1/2-inch cubes or crumbled

10 fresh mushrooms, sliced medium (about 1 1/2 cups)

1 1/4 cups celery, chopped (2 to 3 stalks)

1 cup carrot, chopped (2 medium)

2 1/2 cups green bell peppers, chopped (about 2 peppers)

1 16 oz. can canned tomato sauce

6 ounces (1 can) tomato paste

3 tablespoons soy sauce

2 tablespoons honey

1 1/2 bay leaves

1 teaspoon dried basil

1/2 teaspoon dried oregano

dash thyme

dash marjoram

1 pound pasta, cooked

freshly grated parmesan cheese

 

 

 

 

 

In a large skillet or pot, heat broth and saute garlic and onions for

1 minute. Add tofu and saute 4 to 5 minutes. Add mushrooms and saute 1

minute. Add remaining ingredients (except pasta), bring to a boil, and

simmer over low heat for 15 minutes or so, stirring frequently. For

best flavor, refrigerate overnight to let flavors blend.

 

Remove bay leaf, reheat, and serve over hot pasta. Sprinkle with

Parmesan.

8 servings

 

Amount Per Serving:

Calories 384 - Calories from Fat 76; Fat 8g; Dietary Fiber 2g,

 

Percent Total Calories Fat 20%, Protein 23%, Carbohydrate 57%

Saturated Fat 1g, Cholesterol 42mg, Sodium 824mg, Total Carbohydrate

55g, Protein 22g, Vitamin A 5389 units, Vitamin C 51 units, Calcium 0

units, Iron 12 units

 

Source: Barricks Insurance

Formatted by Chupa Babi in MC: 05.27.07

 

ChupaNote: use the low salt soy sauce. Add at least 1 teaspoon red

pepper flakes to the broth before you begin sweating the veggies.

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