Guest guest Posted April 25, 2001 Report Share Posted April 25, 2001 Spaghetti Primavera >From Louise Hagler's Tofu Cookery Cut 1 lb of firm tofu into 2-inch by 1/2-inch by 1/8-inch pieces. Marinate the pieces for at least 2 hours in 2 Tbs soy sauce, 2 Tbs wine vinegar and 1 Tbs oil. Brown the marinated tofu pieces lightly in 1 Tbs oil and the leftover marinade. Set aside. Boil 4 cups of broccoli florets (fresh or frozen) and 1 1/2 cups of peas (fresh or frozen) in 1 inch of boiling water. Drain and reserve water. Saute 1 cup fresh mushrooms, sliced, in 1 Tbs oil. Cook 1 lb spaghetti noodles until tender in boiling water. Sauce: Let 1/3 cup oil and 1/3 cup flour bubble together gently over low heat for 3 minutes. Whisk in 3 cups liquid (reserved cooking water or soymilk) in without making lumps. Add 1/2 cup fresh parsley, chopped, 1 1/2 tsp salt, and 1/2 tsp garlic powder. Continue cooking over low heat and stirring until thickened and smooth. Add tofu, vegetables and mushrooms to the sauce and serve hot over the noodles. Variation: Substitute 2 cups broccoli florets and 2 cups asparagus spears for the 4 cups broccoli florets. Quote Link to comment Share on other sites More sharing options...
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