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      • Chocolate Blueberry Pudding
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    • Fermenting Recipes
      • Rejuvelac
      • Kimchi Phillip's Style
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      • Kimchi Fried Rice with Tofu
      • Napa cabbage, mushrooms, tofu
    • Beans
      • Baked Tofu
      • Black Beans With Herbs and Spices
      • Chickpeas Spiced Up
    • Vegetables
      • Stir-fried Broccoli
      • Collards in Instant Pot
      • Kale and Mushrooms
      • Kale in Instant Pot
      • Sweet Potato with peanut butter
      • Sweet Potato with Date/Nut Sauce
      • Vegetable Spaghetti basic recipe
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      • Cashew, Raisin Sauce
      • Miso and Tahini Sauce
      • Mushroom, Tofu Spaghetti sauce
      • Peanut Sauce
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      • Sweet Potato Smoothie
      • Smoothie With Sweet Potato and Orange
      • Banana, blueberry smoothie
      • Sweet potato and shoots
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Video

Mushroom, Tofu Spaghetti Sauce

Ingredients

Tofu, firm, 1 pound
Soy sauce, low sodium, 1/8 cup

Garlic, 1 Tablespoon
Turmeric, 1 Tablespoon (optional)

Celery, 2 stalks
Onion, 1, chopped
Mushrooms, 8 to 12 ounces, 

Soy sauce, low sodium, 1/4 cup
Crushed tomatoes, 38 ounces or a bit     more.
Cayenne, 1/2 teaspoon or to taste
Basel, dried, 1/4 cup
Oregano, dried, 1/8 cup
Pepper
Olive oil, 1 Tablespoon

Spaghetti noodles, 1/2 pound
Walnuts
Nutritional yeast


Directions

Press the tofu then cut into 1/2 by 1 1/2 inch strips, drench in 1/8 cup soy sauce. Spread in a single layer and bake at 450° for 30 minutes. 

Stir-fry the garlic and turmeric in a table spoon of oil or about 1/4 inch of water covering the bottom of a pan. Takes about 2 minutes if using oil and about 6 using water. 

Add the celery, onion, and mushrooms and cook until the onions are translucent. 

Add the soy sauce tomatoes and spices. Add the olive oil if you didn't fry in oil to improve the nutritional quality of the tomatoes. 

Simmer 30 to 60 minutes, stirring occasionally. Keep an eye on it so it doesn't burn. 

While the above is simmering cook the noodles.

Add the baked tofu and simmer for 15 minutes or so. 

Serve the sauce over the noodles and sprinkle walnuts and nutritional yeast on top. 


The Turmeric is just for the nutritional value. Always use pepper with turmeric to greatly increase it's bio-availability. 

  • Store & Donations
  • Plant Based Diet Coaching
    • Do You Need A Plant-Based Diet Coach?
    • About the Lifestyle Coach
    • Coaching Service Explained
    • Why I Eat Plant Based
  • Phillip's Farm
    • Sprouting lentils and alfalfa
    • Product
    • About the farmer
  • Contact us
  • Recipes
    • Desserts
      • Chocolate Blueberry Pudding
      • Chocolate Peanut Butter
    • Fermenting Recipes
      • Rejuvelac
      • Kimchi Phillip's Style
    • Meals
      • Kimchi Fried Rice with Tofu
      • Napa cabbage, mushrooms, tofu
    • Beans
      • Baked Tofu
      • Black Beans With Herbs and Spices
      • Chickpeas Spiced Up
    • Vegetables
      • Stir-fried Broccoli
      • Collards in Instant Pot
      • Kale and Mushrooms
      • Kale in Instant Pot
      • Sweet Potato with peanut butter
      • Sweet Potato with Date/Nut Sauce
      • Vegetable Spaghetti basic recipe
    • Sauces
      • Asian Brown Sauce
      • Cashew, Raisin Sauce
      • Miso and Tahini Sauce
      • Mushroom, Tofu Spaghetti sauce
      • Peanut Sauce
    • Smoothies
      • Sweet Potato Smoothie
      • Smoothie With Sweet Potato and Orange
      • Banana, blueberry smoothie
      • Sweet potato and shoots
      • Super Nourishing Smoothie
    • Grains
      • Amaranth, Tahini Drink
      • An Oat Chip
      • Carrot Cake
      • Chocolate, Oat Cookie
  • Schedule a Call
  • Blog
    • Comment Policy