Mushroom, Tofu Spaghetti Sauce
Tofu, firm, 1 pound
Soy sauce, low sodium, 1/8 cup
Garlic, 1 Tablespoon
Turmeric, 1 Tablespoon (optional)
Celery, 2 stalks
Onion, 1, chopped
Mushrooms, 8 to 12 ounces,
Soy sauce, low sodium, 1/4 cup
Crushed tomatoes, 38 ounces or a bit more.
Cayenne, 1/2 teaspoon or to taste
Basel, dried, 1/4 cup
Oregano, dried, 1/8 cup
Olive oil, 1 Tablespoon
Spaghetti noodles, 1/2 pound
Press the tofu then cut into 1/2 by 1 1/2 inch strips, drench in 1/8 cup soy sauce. Spread in a single layer and bake at 450° for 30 minutes.
Stir-fry the garlic and turmeric in a table spoon of oil or about 1/4 inch of water covering the bottom of a pan. Takes about 2 minutes if using oil and about 6 using water.
Add the celery, onion, and mushrooms and cook until the onions are translucent.
Add the soy sauce tomatoes and spices. Add the olive oil if you didn't fry in oil to improve the nutritional quality of the tomatoes.
Simmer 30 to 60 minutes, stirring occasionally. Keep an eye on it so it doesn't burn.
While the above is simmering cook the noodles.
Add the baked tofu and simmer for 15 minutes or so.
Serve the sauce over the noodles and sprinkle walnuts and nutritional yeast on top.
The Turmeric is just for the nutritional value. Always use pepper with turmeric to greatly increase it's bio-availability.