Title: Spaghetti with Garlicky Tofu Sauce
Categories: Vegetarian Vegan Entree Pasta
Yield: 2 Servings

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

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

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