This is my favorite pasta recipe. I am not a huge fan of spaghetti sauce or the calories that come with spaghetti sauce so I came up with this recipe to alleviate that.
Prep time: 15 minutes
Cook time: 15 minutes
Tools: Cutting board, sharp knife, frying pan, mixing bowl, medium sized pot, fork, tongs
1/4 block tofu (firm or extra-firm)
2 Tbsp sun-dried tomatoes
1/3 c mushrooms
1/2 box whole wheat pasta
1/4 c onion
2 cloves of garlic
1 Tbsp olive oil
1/2 Tbsp oregano
1/2 Tbsp italian seasoning
Make pasta noodles, per directions on the box. While noodles are cooking, finely chop the mushroom, garlic, onion and sun-dried tomato. In a frying pan, add oil and turn stove onto medium-high. Add the chopped vegetables. Stir regularly. Cook until onion is soft, approx. 5 minutes. In mixing bowl, add tofu. Use fork on tofu to make it into crumb size pieces. Add vegetables to tofu. Mix. Add spices/herbs. Mix. Strain pasta. Turn off burner. Put pasta back into pot and place on burner. Add the tofu, vegetable mixture to pasta and mix together. Use tongs to remove pasta from pot and place onto plate. Enjoy!
Note: I find that using tofu with pasta gives the pasta a ricotta cheese texture and is in no way overpowering to the meal. When cooking vegetables I always keep a small glass of water next to the stove in case the oil in the pan burns off before the onion is fully cooked. That way the vegetables don't burn to the pan and you don't increase the amount of fat in your meal by adding more oil. I buy my spaghetti noodles at Walmart in their gluten free section (usually in the baking aisle). Tofu you can get almost everywhere these days. In Walmart you can find it in the produce section.