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.

INGREDIENTS

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

½ 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

INSTRUCTIONS

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