Spaghetti with Tofu Sauce

This recipe is adapted from a recipe called "Tofu Balls with Greens Spaghetti" found on The Cancer Project website. It was tasty, and tofu was a perfect replacement for ground beef.

Ingredients:

• 1 pound dry whole-grain spaghetti or other pasta
  
• 1 medium onion, chopped
• 1 pound firm tofu
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 15-ounce cans tomato sauce or canned diced tomatoes or one of each (I prefer to do one of each.)
  
• 2 bay leaves
• 2 teaspoons minced garlic
• salt, to taste (optional)
• black pepper, to taste
• 1 teaspoon sweetener of choice
• 1/2 cup chopped fresh parsley
• 2–3 cups chopped fresh kale, spinach, or arugula

Directions:

In a large pan, sauté onion.

Drain tofu and use paper towels to gently sop up extra moisture if necessary. Crumble the tofu into tiny pieces. Add to the onion in the pan.

Add basil, oregano, tomato sauce &/or tomatoes, bay leaves, garlic, salt (if using), black pepper, and sweetener and stir. Allow sauce to cook for 20 minutes.

Cook pasta according to package directions. Drain and set aside.

Add parsley and greens. Stir and cook for 10 minutes more. Remove bay leaves. Serve over cooked pasta.

Makes 8 servings

Notes about this recipe:

1. I halved the recipe since I was only cooking for 3, however I still used a can of tomatoes AND added tomato sauce (I used almost half a jar of pasta basil and garlic pasta sauce).
   
2. I chose to use kale and it was yummy. I chopped it up pretty fine so the texture wouldn't be distracting or stringy.
3. My husband thought it was great with Parmesan cheese on top.