Hungering for a great way to serve tofu? We've placed a yummy, modern spin on an old Italian favorite. You'll get all of the flavor of the original, but less than half the fat!
Onion, mushroom and garlic -- darlings of Italian cooking -- infuse the tofu with their delectable charms.
We've even helped you with cleanup: a foil-lined pan saves sink time!
Ingredients
2 1/2 oz. (dry, uncooked) pasta
1/2 small onion
2 oz. fresh mushrooms
8 oz. tomato sauce, low sodium
4 oz. firm tofu
1 cup frozen spinach
2 egg whites
1/4 tsp. Italian seasoning
1/2 clove garlic
1/4 tsp. oregano
1/4 tbsp. olive oil
Directions
1. Pre-heat oven to 350 degrees.
2. Spray a foil-lined pan with cooking spray. Choose pasta that you prefer, such as linguini, penne or spaghetti. Bring water to a boil over high heat, using at least twice as much water as the amount of pasta. Add pasta and cook, stirring occasionally, until tender but not soft, about eight minutes. Drain pasta and place in prepared pan.
3. Wipe mushrooms with a damp paper towel and slice; mince garlic and chop onion. Cook spinach according to package directions and drain well. In a nonstick skillet, heat oil on medium and sauté onions and garlic until translucent, about five to six minutes. Add mushrooms and crumbled tofu and cook covered, an additional four to five minutes. Add to pasta with drained spinach and stir to mix.
4. In a small bowl, lightly beat egg whites; stir in tomato sauce, oregano and seasoning. Pour over linguini mixture; cover with foil and bake for 20-25 minutes until set, and serve.
Makes one serving. Nutritional values per serving: 434 calories, 10g fat (1.0g sat), 35g protein, 111g carbohydrate, 17g fiber, 0mg cholesterol, 426mg sodium and 21g sugar.
Taken From http://www.ediets.com/news/article.cfm?cmi=1663539&cid=6&code=76074
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