Spaghetti with garlicky tofu sauce

2 servings

Quantity Ingredient
2 \N Garlic cloves; crushed
1 \N Onion; chopped
1 \N Bell pepper, green; chopped
1 pounds Tofu, firm; cubed
2 teaspoons Oil, canola
26 ounces Sauce, tomato or spaghetti
\N \N Oregano
\N \N Pepper, black
\N \N Basil
1 pounds Spaghetti, whole wheat; cooked

Saute garlic, onion, pepper and tofu in oil.

Add tomato or spaghetti sauce and heat thoroughly.

Season to taste.

Serve over whole grain spaghetti.

Makes 4 cups.

Per cup: 437⅘ cal. (24% from fat), 28 g protein, 12 g fat, 54 g carb, 82 mg sod, 0 mg chol, 10 g fiber From STVS Newsletter/MM by Dianne Smith/DEEANNE

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