Spaghetti with tofu
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Tofu; crumbled |
| 8 | cups | ;water; boiling |
| 2 | tablespoons | Olive oil |
| 1 | large | Onion; chopped |
| 5 | Garlic cloves; minced | |
| 1 | teaspoon | Thyme |
| 1 | teaspoon | Basil |
| ½ | teaspoon | Oregano |
| ¼ | teaspoon | Celery seed |
| ⅛ | teaspoon | Cloves, ground |
| 2 | cups | Mushrooms; sliced |
| 4 | tablespoons | Tamari |
| 8 | ounces | Whole wheat spaghetti |
| ¼ | cup | Parsley; minced |
| ½ | cup | Dry red wine |
Directions
Drop the tofu into a large kettle of boiling water.
Bring the water back to a boil and cook for 1 minute.
Line a colander with a clean dishtowel and drain the tofu in the colander. Rinse the tofu under cold water to cool it off for easier handling. Bring the edges of the towel together, twist the towel, and press the excess water out of the tofu. Continue pressing the tofu until it has a firm ground-beef-like texture, then set it aside.
Heat the oil in a large skillet. Add the onion, garlic, thyme, basil, oregano, celery seed and cloves.
Saute over low heat until the onion is almost tender.
Add the mushrooms and cook until they are done.
Add the pressed tofu to the sauteed mixture. Stir in the tamari and mix well. Set the skillet aside while you prepare the spaghetti.
Boil a large kettle of water and cook the spaghetti until it is tender. Drain the cooked spaghetti and add it to the skillet with the tofu mixture. Add the wine and the parsley; mix well.
Serve with a big green salad.
From the files of DEEANNE