Recipe By : Tofu Cookery by Louise Hagler
Serving Size : 1 Preparation Time :0:00
Categories : Main courses, vegetarian* Pasta*
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound firm tofu
Marinade:
2 tablespoons soy sauce
1 tablespoon oil
2 tablespoons wine vinegar
- - - - -
1 tablespoon oil
boiling water
4 cups broccoli florets -- fresh or frozen*
1 1/2 cups peas -- fresh or frozen
1 tablespoon oil
1 cup sliced fresh mushrooms
1 pound spaghetti
- - - - -
1/3 cup oil -- **
1/3 cup unbleached white flour
3 cups reserved cooking water or soymilk
1/2 cup chopped fresh parsley
1 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/8 teaspoon cayenne
* Can substitute 2cups broccoli & 2cups asparagus spears, cut in pieces.
** Try half butter/half oil.
Cut tofu into 2"x1/2"x1/8" pieces. [Press tofu first, if it's a bit soft.]
Marinate the tofu pieces for at least 2 hours.
Heat a large skillet or wok, add 1T oil.
Add the tofu and any leftover marinade.
Brown tofu slightly.
[The photo shows very neat strips that have been carefully browned.
I just dumped them in and stirred occasionally, and it was fine.]
Set aside.
Add broccoli and peas to 1" boiling water; boil until almost tender.
Drain, reserving water.
Saute mushrooms in 1T oil till soft [same skillet as tofu].
Set aside.
Cook spaghetti.
Let oil and flour bubble together gently over low heat for 3 minutes [tofu
skillet].
Whisk in the reserved cooking water, without making lumps.
Add parsley, salt, garlic powder, and cayenne.
Cook over low heat till thickned and smooth.
Stir in tofu, mushrooms, and vegetables.
[When I turned the spaghetti out to drain, I poured the sauce into the
spaghetti pot, then added the tofu, etc.]
Serve hot over the spaghetti.
Yield: 4-6 servings.
Per sreving: 712 cal / Prot 25g / Fat 26g / Carb 93g
