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Spaghetti primavera

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Ingredients/Components

salt
flour - 1/3 c
oil - 1 Tbsp
vinegar - 2 Tbsp
garlic powder - 1/2 tsp
soy sauce - 1/4 c
cayenne - 1/8 tsp
broccoli flowerets - 4 c
peas - 1/2 c
fresh mushrooms, sliced - 1 c
fresh chopped parsley - 1/2 c
oil, divided - 4 Tbsp
firm tofu - 1 lb
reserved cooking water - 3 c

How to make spaghetti primavera:

Cut tofu into pieces 2 x 1/2 x 1/8-inch. Marinate for 2 hours in bowl with soy sauce, 2 tablespoons oil and vinegar. Brown the tofu lightly in leftover marinade plus 2 tablespoons oil; set aside. In boiling water, cook until tender broccoli, fresh or frozen. Reserve water. You may substitute 2 cups broccoli and 2 cups asparagus for the 4 cups broccoli.

Saute the mushrooms in 1 tablespoon oil. Stir in 1/3 cup oil and 1/3 cup flour. Whisk in to prevent lumps. Add 3 cups of reserved water, adding milk if necessary. Add parsley, salt, garlic powder and cayenne. Continue cooking over low heat until thick. Add tofu, vegetables and mushrooms to sauce and serve over cooked spaghetti.

Recipe categories: Pasta, Main dish, Spaghetti.

Rating:

2.7

Average rating: 2.7, total votes: 3

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