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Vegetarian/Vegan Spaghetti

2007.09.30
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The tofu had the consistency of cottage cheese.
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I am still getting the hang of cooking with tofu (truth be told, I have never been a big fan, but I don't think I was preparing it right). In this dish, I sauteed the onion, garlic, mushrooms, and crumpled tofu (sqeezed and void of liquid) together in oil. I added zucchini, salt and pepper, Italian spices, and continued to sautee until the mushrooms and zucchini started to brown. I just added a jar of prepared Ragu, and it was as simple as that!! Since I sauteed the tofu with the other ingredients, it tasted wonderful. There wasn't that bland flavor that usually annoys me. Oh, and I topped it with some soy "3 Italian blend" cheese!!
1 Comment
FirstBlush Mmmm that looks good too. Ok, seriously, mom. I'm going to try doing some of these now and see if Bry likes it.
FirstBlush · 2007-10-02: 21:45
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Tagged: vegetarian vegan spaghetti tofu
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