Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Tofu and Miso Sauce for Spaghetti

Pasta - Sauce - soy - -

INGREDIENTS

1 lb / 450 g firm tofu
2 T vegetable oil plus additional for deep frying
2 onions
2 cloves garlic
115 g / 2 cups mushrooms
2 sticks celery
340 g / 3/4 cups tomatoes
2 carrots
120 ml / 1/2 cup tomato ketchup
140 ml / 2/3 cups water
2 bay leaves
As required ground black pepper
3 t miso
2 T hot water

METHOD

Cut the tofu into small cubes and deep fry until golden. Set aside.

Chop the onions coarsely and the garlic finely. Saut� in oil for 2-3 minutes.

Chop the mushrooms, celery and tomatoes. Grate the carrots. Add to the onion, stir and cook for a further 2-3 minutes. Add the ketchup, water, bay leaves, pepper and tofu. Bring to the boil, then lower the heat and simmer for about 15 minutes.

Cream the miso in a cup with the 2 T hot water and add to the tofu sauce. Simmer for another minute, then remove from the heat and serve over spaghetti.

posted by Mr Falafel

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