Here's another recipe from Milo & Me. Again, we enjoyed it. We did tweak this one a just a tad to add a little more flavor, but it's a great base recipe and so easy to contour to your own flavor preference. It was delicious and we couldn't even taste to tofu hidden there -- oh wait, you didn't know there was tofu in there? Yup. There is.
How do you like that?
I think this is going to be one of my new sauces for winter spaghetti lunches in lieu of mac'n'cheese. The boys both loved it, and I loved that it was packed with protein, and only a half block of tofu was needed. (Make sure you save the other half in its liquid with a little added water. It'll be fine for a week or so. Or...just double the recipe and freeze.)
Serve over any kind of whole wheat pasta and enjoy with a hunk of bread and salad.
Creamy Marinara Sauce
makes enough for about a whole lb of pasta
- 1 onion, diced
- 6 cloves garlic, minced
- 30 oz diced or crushed tomatoes
- 2 T tomato paste
- 2 T dry basil
- 1 t herbs de provence
- 1/2 t black pepper
- 1 T red wine vinegar
- 1/2 pack (7-8 oz) regular or silken tofu
-- Add the tomatoes, paste, and spices. Simmer for 15 minutes.
-- Add in the tofu and puree with a hand blender and puree until smooth or, put tofu with a few ladle fulls of the sauce into a food processor and puree until smooth.
-- Add the vinegar and warm through.