(TOFU) SPEGHETTI PRIMAVERA
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.

SAUCE:
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
spaghetti.

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