Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Sauces
Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Tofu -- mashed
5 c Water, boiling
3 tb Olive oil
1 md Onion -- chopped
1 c Carrots -- thinly sliced
1 c Broccoli florets -- cut into
-bite-size pieces, stems
-peeled and sliced
1 c Zucchini -- sliced
1 c Mushrooms -- sliced
4 Garlic cloves -- minced
1 t Basil
1 t Thyme
1/2 ts Oregano
1/4 ts Celery seed
1/4 ts Cloves, ground
1/2 c Sunflower seeds -- coarsely
-ground
2 tb Tamari (not shoyu)
1 lb Tomatoes -- canned
1/2 c Tomato paste
1 tb Maple or rice syrup
Drop the tofu into the boiling water. Bring the water
back to a boil and cook for 1 minute.
Drain the tofu into a colander that has been lined
with a clean dishtowel. Run cold water over the tofu
to cool it off for easier handling. Twist the
dishotwel and press the tofu to squeezeout the excess
water. When the tofu has been adequately pressed, it
shoul dhave a firm, ground-beef-like texture.
Heat the oil in a large, heavy kettle. Add th
eonions, carrots, and broccoli. Stir-fry for about 5
minutes.
Add the zucchini, mushrooms, garlic, herbs, and spices.
Stir for a couple of minutes, then cover the kettle
and cook over medium heat until the vegetables are
tender, but still crisp. Stir occasionally.
Add the pressed tofu, sunflower seeds and tamari.
Stir for a minute over medium heat.
Add the remaining ingredients and simmer for 2-3
minutes.
Serve this sauce over whole grain pasta, acompanied
by a big green salad.
