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Suggest a better descriptionDrop the tofu into a large kettle of boiling water. Bring the water back to a boil and cook for 1 minute. Line a colander with a clean dishtowel and drain the tofu in the colander. Rinse the tofu under cold water to cool it off for easier handling. Bring the edges of the towel together, twist the towel, and press the excess water out of the tofu. Continue pressing the tofu until it has a firm ground-beef-like texture, then set it aside. Heat the oil in a large skillet. Add the onion, garlic, thyme, basil, oregano, celery seed and cloves. Saute over low heat until the onion is almost tender. Add the mushrooms and cook until they are done. Add the pressed tofu to the sauteed mixture. Stir in the tamari and mix well. Set the skillet aside while you prepare the spaghetti. Boil a large kettle of water and cook the spaghetti until it is tender. Drain the cooked spaghetti and add it to the skillet with the tofu mixture. Add the wine and the parsley; mix well. Serve with a big green salad. From the files of DEEANNE
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Serving Size: 1 Serving (135g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 268 | ||
Calories from Fat: 25 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 791.3mg | 27 % | |
Potassium 263mg | 7 % | |
Total Carbohydrate 48.7g | 14 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 47.9g | ||
Protein 10.6g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 268
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