from: Tofu Cookery

1 pound firm tofu-cut into 2 by 1/2 by 1/8 inch pieces

Marinate the piece for at least 2 hours in:
2 Tablespoon soy souce
2 Tablespoon wine vinegar
1 Tablespoon oil

Once marinated, brown the tofu lightly in the leftover marinade and 1 tablespoon of oil. Set aside.

Boil untill almost tender 1 1/2 cups peas and 4 cups broccoli florets. Drain the vegetables and reserve the water.

Saute 1 cup fresh mushrooms in 1 tablespoon of oil.

Cook until tender 1 lb of spaghetti.

1/3 cup oil and 1/3 cup white flour- cook gently over low heat for 3 minutes. Whisk in three cups of the reserved vegetable water, add milk to make
three cups if necessary.

Add 1-2 cups parsley, 1 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1/8 teaspoon cayenne.

Continue cooking the sauce over low heart and stirring until thickened and smooth. Add the tofu, mushrooms, vegetable to the sauce and serve over the

Rec.food.recipes is moderated by Tracy E. Carman at recipes@swcp.com.
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/