HomeRecipesArchivesApr 2005

 

VEGETARIAN SPAGHETTI SAUCE

Servings: 6

Ingredients

1/3 cup olive oil1 carrot, finely chopped

1 medium onion, finely chopped

2 cloves garlic, finely chopped

1 package Mori-Nu Silken Firm Tofu, drained

1/2 pound mushrooms, sliced

1/2 cup black olives

4 medium, ripe tomatoes, peeled, seeded, and chopped

1/3 cup tomato paste

1 Tbsp. salt

1/2 tsp. Dried basil

1/2 tsp. Dried oregano

Method

In a saucepan, heat oil and saute carrots, onion, and garlic for 4 to 5 minutes. When onions are translucent, stir in tofu, crushing with spatula. Continue stir frying for 4 to 5 minutes until ingredients are well blended and tofu is crumbled and moist. Add remaining ingredients. Cover partially and simmer 30-40 minutes, stirring occasionally, until sauce reaches desired thickness.

Nutritional Notes

Includes 3.25g of fiber and only 2g of saturated fat per serving

Nutritional Facts

Calories: 212 Fat: 16g Carbohydrates: 13g

Sodium: 759mg Cholesterol: 0mg Protein: 6.5g