Hearty, Healthy Tofu Spaghetti Sauce
My mom used to make this sauce all the time. She still does in fact. Coming from a pretty big family I think it was her way of making a jar of store bought spaghetti sauce go a long way, both in terms of nutrition and stretching a dollar. We always use lots of vegetables from the garden. You can do that or seek out organically grown, local veggies of your own.
I recently tried the whole grain Einkorn spaghetti from Jovial Foods. Einkorn, an ancient grain – the first species of wheat grown by man more than 12,000 years ago, is high in Thiamin, essential dietary and trace minerals. It’s also a good source of protein, dietary fiber and B Vitamins. One 2oz. serving contains as much of the antioxidant Lutein as a whole egg. It was delicious, satisfying, and I felt good about eating it.
2 T olive oil for pan
1 large onion – diced
2 garlic cloves – diced
1 package mushrooms – chopped
1 pound spinach – shredded
2 medium zucchinis – chopped
˝ pound tofu - firm, drained and mashed to resemble a ground beef consistency
1 jar organic spaghetti sauce
1 14 oz can organic stewed tomatoes
1 bay leaf
1 t oregano
1/2 teaspoon sugar (or tamari)
S & P to taste
Sauté onion and garlic in olive oil. Add mushrooms, spinach and zucchini.
Cover and cook about 5 minutes.
Add tofu, spaghetti sauce, stewed tomatoes, and seasonings.
Balance with sugar or tamari (to taste)
Serve over a whole grain pasta with salad and fresh garlic bread
To make garlic bread, slice a whole grain baguette.
In a bowl mash together softened butter and pressed/minced garlic. Spread into the slices. Wrap in aluminum foil and bake at 350 for 20 minutes.
Also on The Organic Center’s blog Mission Organic Made Easy