*  Exported from  MasterCook Mac  *

                           Spaghetti Primavera

Recipe By     : Tofu Cookery by Louise Hagler
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetarian                       Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            Firm tofu
                        Marinade:
   2      tb            Soy sauce
   1      tb            Oil
   2      tb            Wine vinegar
   1      tb            Oil
                        Water -- boiling
   4      c             Broccoli florets or
                        - half broccoli, half asparagus
   1 1/2  c             Peas
   1      tb            Oil
   1      c             Fresh mushrooms -- sliced
   1      lb            Spaghetti
     1/3  c             Oil or half butter half oil
     1/3  c             Unbleached white flour
   3      c             Reserved cooking water or
                        - soy milk
     1/2  c             Fresh parsley -- chopped
   1 1/2  ts            Salt
     1/2  ts            Garlic powder
     1/8  ts            Cayenne

Cut tofu into 2 x 1/2 x 1/8" pieces. Press tofu first, if it's a bit
soft. Marinate the tofu pieces for at least 2 hours. Heat a large
skillet or wok, add 1 tb oil. Add the tofu and any leftover marinade.
Brown tofu slightly. Set aside.

Add broccoli and peas to 1" boiling water; boil until almost tender.
Drain, reserving water.

Saute mushrooms in 1 tb oil until soft. Set aside.

Cook spaghetti.

Let oil and flour bubble together gently over low heat for 3 minutes.

Whisk in the reserved cooking water, without making lumps. Add
parsley, salt, garlic powder, and cayenne. Cook over low heat until
thickned and smooth. Stir in tofu, mushrooms, and vegetables.

Serve hot over the spaghetti.

Yield: 4 Servings


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