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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