Vegetarian Spaghetti W/ Dry-Spiced Tofu and Mushroom Tomato
Spaghetti With Quick Dry-Spiced Tofu and and Mushroom Tomato Sauce
This spaghetti dinner takes less than 15 minutes to make.
10 ounces spaghetti
1 tablespoon olive oil
1/2 chopped yellow onion
1 teaspoon finely chopped garlic
1 large tomato, chopped
1 package dry-spiced tofu, finely chopped
1 medium green bell pepper, seeded and finely chopped
Salt and black pepper
1 (16-ounce) jar spaghetti sauce
3 cups sliced mushrooms
Chopped parsley (optional)
Grated Parmesan cheese (optional)
In a large pot, cook pasta in boiling salted water until just tender but still firm to bite. Drain pasta; set aside.In a nonstick saucepan, heat olive oil. Stir in onion; cook until wilted.
Add garlic; saute until lightly golden. Add tomato, followed by tofu; cook 1 minute. Stir in bellpepper; season with salt and black pepper to taste.
Saute another minute or until bell peppers are almost tender; add spaghetti sauce. Bring to a boil; reduce heat to medium; add mushrooms.
Simmer until done, about 2 to 3 minutes. Return pasta to a large pot over low to medium heat. Add some sauce to pasta; toss to coat.
Transfer to large serving bowl; top with remaining sauce. Sprinkle with parsley and cheese.
Makes 4 servings