You may also like
Categories:
soy sauce garlic powder olive oil onion carrots zucchini tomatoes water tomato juice basil oregano garlic powder salt pepper kidney beans
Viewed: 31 - Published at: 9 years agoIngredients
- 1 lb tofu, frozen, thawed, squeezed, and cut into 1/4-inch cubes
- 3 tablespoons soy sauce
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 1 medium zucchini, chopped
- 28 ounces canned diced tomatoes, undrained
- 4 cups water
- 2 cups tomato juice
- 2 teaspoons basil
- 1 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 ounces broken spaghetti
- 15 ounces canned kidney beans, drained & rinsed
Method
- Preheat oven to 375°F.
- Mix together the soy sauce and 1/2 tsp garlic powder.
- Toss with the tofu cubes and spread on oiled cookie sheet.
- Bake 15 minutes, flip and bake another 15 minutes until cubes crisp up.
- When done, set aside.
- Meanwhile heat oil and add the onion, carrots and zucchini.
- Saute for 10 minutes.
- Then add the tomatoes, water, juice, basil, oregano, garlic powder, salt & pepper.
- Bring to a boil and add the broken spaghetti; simmer for about 15 minutes.
- Add the kidney beans and the browned tofu cubes.
- Heat through and serve.
