Ingredients:
1 tablespoon oil
6 -12 garlic cloves, minced
1 -3 teaspoon red pepper flakes, to taste
1 (12 1/3 ounce) packages extra firm tofu ( I use Mori-Nu Silken)
2 (15 ounce) cans whole tomatoes, packed in juice
1/4 teaspoon oregano
1 teaspoon basil
salt, to taste
pepper, to taste
1 (12 ounce) packages spaghetti, cooked, rinsed and drained
1/2 cup fresh parmesan cheese, grated
Directions:
Squeeze juice from tomatoes til dry; reserve tomatoes and juice in separate bowls.
Remove tofu from the box and place in a small bowl.
Squish with your hands until approximately the size of small peas; set aside.
Put oil, garlic, pepper flakes and tofu in wok or deep skillet; saute til garlic is golden (about 2 minutes).
Add squished tomatoes; stir 3-5 minutes.
Add spices; stir 3-5 minutes.
Add reserved tomato juice; continue to stir 3-5 minutes.
Add cooked, drained pasta; stirr 3-5 minutes.
Remove from heat; add cheese, toss and serve.
Let cool.
Best served at room temperature.
Servings: 4
Time preparation: 30 min.
Time total: 30 min.