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Note, any meat can be substituted for tofu.
May also use spaghetti squash or whole wheat spaghetti noodles. |
| Quantity |
Ingredients |
Preparation Notes |
| 1 tsp |
Olive Oil |
- Heat oven to 375 degrees
- Heat oil in non-stick skillet over med heat.
- Add pepper, onion and mushroom, sauté until
vegetables are tender, about 5 minutes.
- Stir in tomato sauce and tofu. (make sure tofu is
drained).
- Bring to a boil
- Reduce heat and simmer mixture uncovered for 10
minutes
- Coat a 9" deep pie plate with cooking spray
- Arrange spaghetti in bottom and up sides of pan.
- Pour tofu mixture over spaghetti and sprinkle with
cheese.
- Bake 20 minutes
- Let stand for five minutes before slicing into six
pieces.
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| 1 |
Med Bell
Pepper, chopped |
| 1 |
Sm Onion
chopped |
| 3 |
Med Portobello
Mushrooms, chopped (about 1/2 C) |
| 12 oz can |
Tomato Sauce |
| 6 oz |
Firm Tofu,
drained and crumbled |
| 2 C |
Cooked
Spaghetti |
| 3/4 C |
Part-Skim
Mozzarella Cheese, shredded |
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Cooking Spray |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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