Tofu Spaghetti
Tofu Spaghetti
1/4 c. oil
2 cloves garlic, minced
1 t. salt
1/2 t. dried basil (more to taste)
1/2 t. dried oregano
1/2 t. fennel seeds
1/4 t. dried thyme
1/4 t. ground pepper
1/2 c. chopped onion
1 35 oz. can tomatoes, cut up
1 12 oz. can tomato paste
1 lb. firm tofu, squeezed
Combine first 11 ingredients in the crockpot in the morning and cook on low. Half hour before serving, drain and crumble the tofu and add to sauce. Cover and cook 30 minutes. Serve over spaghetti noodles (we use whole wheat). Top with parmesan or grated mozzarella if desired.
I often add bell peppers, fresh tomatoes, mushrooms or parsley if I have them on hand.
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