Tofu Spaghetti Sauce

serves 5-6
Preparation time: about 1/2 hour

Ingredients:
2 Tablespoons good olive oil 1 medium onion, grated or chopped finely
1 block tofu, grated (approximately 300gm/11oz)
1 can tomato puree (580 gm/ 1.3 lb)
water to dilute puree to desired thickness (about same volume as can)
1/4 cup dry red wine
2 cloves garlic, grated or pressed
1 1/4 teaspoons dry oregano
1 teaspoon dry basil
1 teaspoon dry parsley
1/2 teaspoon salt to taste
dash pepper
1/2 teaspoon ground/crushed anise or fennel seed
2 teaspoons brewers yeast

Instructions:

In a sauce pan (I like to use cast iron), saute the onions until soft, add the grated tofu and continue to saute until tofu begins to brown. Add the rest of the ingredients and continue to heat until bubbly.

Prepare spaghetti noodles according to package directions until al dente. Serve noodles topped with sauce, and a sprinkle of brewers yeast or parmesan cheese if desired.

Tips:

Add more garlic. Many sources quote garlic for health purposes as reducing congestion, decreasing blood pressure, aiding in cleansing of the blood, and other benefits. I often grate a whole garlic clove per person into the spaghetti sauce.

Use other herbs as well. I add the parsley to help decrease mucus, add extra trace minerals and iron, as well as the pleasant flavor.

Use previously frozen and thawed tofu for a different texture and absorption of the sauce.

Use whole grain pasta to compliment the soy protein and complete it.

Tofu recipes

Spaghetti Sauce

Tofu Helper Asian Style

Tofu Helper Stew Style

Tofu "Steaks"

Tofu Tamale Casserole

Chocolate Pie