Chunky veggie & tofu Spagetti Sauce

12 plum tomatoes chopped into 3/4 inch chunks
1 block extra firm tofu crumbled
1 green bell pepper chopped
1 medium onion chopped
3 cloves garlic
12 oz can tomato paste
12 oz water
1 Tblsp basil
1 Tblsp oregano
1 Tblsp sage
2 tsp salt
2 Tblsp sugar
ground black pepper to taste

Chop pepper,onion, garlic and tofu crumbles and sautee in veggie oil. Chop up tomatoes and cook in large pot with 1 can tomato paste and 1 can water bring to boil. After veggies are sauteed; add to tomatos and stir. Add herbs and spices and stir again. Turn down heat and simmer for 30 minutes. Add grated cheese and simmer for add'l 30 min.

Serve with whole wheat pasta

Make sure to sautee pepper, onion, garlic and tofu until onion is translucent, tofu is nicely browned and pepper is a bright green, but not soggy. Cut up tomatoes and put into large pot with 1 can of tomato paste (use same can for water getting any paste that is stuck on can sides)
bring to boil and add herbs/spices. Add sautee'd veggies and tofu to tomato sauce and simmer for 30 min. occasionally stirring. Add grated Asiago or Parmasean Cheese and simmer another 30 min. occasionally stirring.

Serve over Whole Wheat Pasta.

Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user MICKEYDO.