Tofu Spaghetti Sauce

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Tofu Spaghetti Sauce

 

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 1/2 cups green bell peppers, chopped

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

Makes 8 servings.

 

 

 

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