| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Vegan, Main dish, Pasta |
2 |
Servings |
INGREDIENTS
| 2 |
|
Garlic cloves; crushed |
| 1 |
|
Onion; chopped |
| 1 |
|
Bell pepper, green; chopped |
| 1 |
lb |
Tofu, firm; cubed |
| 2 |
ts |
Oil, canola |
| 26 |
oz |
Sauce, tomato or spaghetti |
|
|
Oregano |
|
|
Pepper, black |
|
|
Basil |
| 1 |
lb |
Spaghetti, whole wheat; cooked |
INSTRUCTIONS
Saute garlic, onion, pepper and tofu in oil.
Add tomato or spaghetti sauce and heat thoroughly.
Season to taste.
Serve over whole grain spaghetti.
Makes 4 cups.
Per cup: 437.8 cal. (24% from fat), 28 g protein, 12 g fat, 54 g carb, 82
mg sod, 0 mg chol, 10 g fiber
From STVS Newsletter/MM by Dianne Smith/DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Been falsely accused of the most awful things? Then you know how God feels”