*  Exported from  MasterCook Mac  *
 
                            Spaghetti Primavera
 
 Recipe By     : Tofu Cookery by Louise Hagler
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Main courses, vegetarian*        Pasta*
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         firm tofu
                         Marinade:
    2      tablespoons   soy sauce
    1      tablespoon    oil
    2      tablespoons   wine vinegar
                         - - - - -
    1      tablespoon    oil
                         boiling water
    4      cups          broccoli florets -- fresh or frozen*
    1 1/2  cups          peas -- fresh or frozen
    1      tablespoon    oil
    1      cup           sliced fresh mushrooms
    1      pound         spaghetti
                         - - - - -
      1/3  cup           oil -- **
      1/3  cup           unbleached white flour
    3      cups          reserved cooking water or soymilk
      1/2  cup           chopped fresh parsley
    1 1/2  teaspoons     salt
      1/2  teaspoon      garlic powder
      1/8  teaspoon      cayenne
 
 * Can substitute 2cups broccoli & 2cups asparagus spears, cut in pieces.
 ** Try half butter/half oil.
 
 Cut tofu into 2“x1/2”x1/8 pieces. [Press tofu first, if it’s a bit soft.]
 Marinate the tofu pieces for at least 2 hours.
 Heat a large skillet or wok, add 1T oil.
 Add the tofu and any leftover marinade.
 Brown tofu slightly.
 [The photo shows very neat strips that have been carefully browned.
 I just dumped them in and stirred occasionally, and it was fine.]
 Set aside.
 
 Add broccoli and peas to 1 boiling water; boil until almost tender.
 Drain, reserving water.
 
 Saute mushrooms in 1T oil till soft [same skillet as tofu].
 Set aside.
 
 Cook spaghetti.
 
 Let oil and flour bubble together gently over low heat for 3 minutes [tofu
 skillet].
 
 Whisk in the reserved cooking water, without making lumps.
 Add parsley, salt, garlic powder, and cayenne.
 Cook over low heat till thickned and smooth.
 Stir in tofu, mushrooms, and vegetables.
 
 [When I turned the spaghetti out to drain, I poured the sauce into the
 spaghetti pot, then added the tofu, etc.]
 
 Serve hot over the spaghetti.
 
 Yield: 4-6 servings.
 Per sreving: 712 cal / Prot 25g / Fat 26g / Carb 93g
 
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