Tofu Spaghetti Surprise
I was put off tofu at an early stage in my vegetanariansm, but this is one of the few tofu recipes I can not only cope with, but thoroughly enjoy.
8 oz spaghetti
2 tablespoons vegetable oil
1/3 cup Parmesan cheese *
2 eggs, beaten
10 1/2 oz light firm silken tofu, drained, crumbled
1/2 cup chopped onion
1 clove garlic -- minced
1/2 cup chopped green bell pepper
16 ounces canned spiced chopped tomatoes
6 ounces canned tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1 cup lowfat cottage cheese
1/2 cup shredded mozzarella cheese
Prepare the spaghetti according to packet directions and drain.
Add the vegetable oil, combine parmesan cheese and eggs and add to spaghetti.
Lightly spray 8 1/2 x 11 1/2 inch glass baking dish with non-stick spray.
Place one half of spaghetti mixture in dish. Reserve remaining spaghetti.
In large pan, combine tofu, onion and green pepper and then saute until vegetables are tender.
Drain off excess moisture and stir in tomatoes, tomato paste and herbs. Spread cottage cheese over spaghetti. Top with tofu/tomato mixture.
Place remaining spaghetti over tofu and sprinkle with shredded cheese.
Bake in a 350 1/4 oven for 45 minutes.
* Traditional Parmesan is not exactly a vegetarian cheese, there are though a limited number of alternatives.
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