Tofu Spaghetti Sauce

8 servings

• 2 Tablespoons Vegetable Broth
• 1 to 2 clove minced garlic
• 2 chopped onions
• 21 ounces firm tofu, cut into
     1/2-inch cubes or crumbled
• 10 fresh mushrooms, sliced
     medium (about 1 1/2 cups)
• 1 1/4 cups celery, chopped (2 to 3 stalks)
• 1 cup carrot, chopped (2 medium)
• 2 1/2 cups green bell peppers,
     chopped (about 2 peppers)
• 1 16 oz. can canned tomato sauce
• 6 ounces (1 can) tomato paste
• 3 Tablespoons soy sauce
• 2 Tablespoons honey
• 1 1/2 bay leaves
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
•    dash thyme
•    dash marjoram
• 1 pound pasta, cooked
•    freshly grated parmesan cheese

In a large skillet or pot, heat broth and saute garlic and onions for 1 minute. Add tofu and saute 4 to 5 minutes. Add mushrooms and saute 1 minute. Add remaining ingredients (except pasta), bring to a boil, and simmer over low heat for 15 minutes or so, stirring frequently. For best flavor, refrigerate overnight to let flavors blend.

Remove bay leaf, reheat, and serve over hot pasta. Sprinkle with Parmesan

Nutrition Facts
Amount Per Serving: Calories 384 - Calories from Fat 76
Percent Total Calories From: Fat 20%, Protein 23%, Carbohydrate 57%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 42mg, Sodium 824mg, Total Carbohydrate 55g, Dietary Fiber 2g, Protein 22g, Vitamin A 5389 units, Vitamin C 51 units, Calcium 0 units, Iron 12 units

Bon appetit!