Vegeterian spaghetti sauce


Vegeterian spaghetti sauce


1/3 cup olive oil

1 carrot, finely chopped

1 medium onion, finely chopped

2 cloves garlic, finely chopped

1 package Morinaga Silken Tofu – Firm, drained

1/2 pound mushrooms, sliced

1/2 cup black olives

4 medium, ripe tomatoes, peeled, seeded, and chopped

1/3 cup tomato paste

1 Tbsp. salt

1/2 tsp. pepper

1/2 tsp. dried basil

1/2 tsp. dried oregano


In a saucepan, heat oil and saute carrots, onion, and garlic for 4 to 5 minutes. When onions are translucent, stir in tofu, crushing with spatula. Continue stir frying for 4 to 5 minutes until ingredients are well blended and tofu is crumbled and moist. Add remaining ingredients. Cover partially and simmer 30-40 minutes, stirring occasionally, until sauce reaches desired thickness.