Veggie Deluxe Spaghetti Sauce

Ingredients

2 cup tofu, mashed 5 cup ; water; boiling 3 tbsp olive oil 1 medium onion, chopped 1 cup carrots, thinly sliced 1 cup broccoli florets, cut into bite-size pieces 1 cup zucchini, sliced 1 cup mushrooms, sliced 4 garlic cloves, minced 1 tsp basil 1 tsp thyme 1/2 tsp oregano 1/4 tsp celery seed 1/4 tsp cloves, ground 1/2 cup sunflower seeds, coarsely ground 2 tbsp tamari (not shoyu) 1 lb tomatoes, canned 1/2 cup tomato paste 1 tbsp maple or rice syrup

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Preparation
 
Drop the tofu into the boiling water. Bring the water back to a boil
and cook for 1 minute.

Drain the tofu into a colander that has been lined with a clean
dishtowel. Run cold water over the tofu to cool it off for easier
handling. Twist the dishotwel and press the tofu to squeezeout the
excess water. When the tofu has been adequately pressed, it shoul
dhave a firm, ground-beef-like texture.

Heat the oil in a large, heavy kettle. Add th eonions, carrots, and
broccoli. Stir-fry for about 5 minutes.

Add the zucchini, mushrooms, garlic,herbs, and spices.
Stir for a couple of minutes, then cover the kettle and cook over
medium heat until teh vegetables are tender, but still crisp. Stir
occasionally.

Add the pressed tofu, sunflower seeds and tamari. Stir for a minute
over medium heat.

Add the remaining ingredients and simmer for 2-3 minutes.

Serve this sauce over whole grain pasta, acompanied by a big green
salad.

 

 
Servings:
4

 

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