Tofu Spaghetti Sauce

• 1 (19 oz.) pkg. tofu
• 2 Tbsp. oil
• 2 cloves garlic
• 2 onions, diced
• 2 large tomatoes, diced
• 2 green peppers, diced
• 3 mushrooms, diced
• 2 c. water
• 3 bay leaves
• 1/2 c. ketchup
• 3 Tbsp. butter
• 2 1/2 Tbsp. soy sauce
• dash of pepper
• 1/3 c. grated cheese

1. Heat oil in wok or large heavy pot.
2. Add garlic and onions; saute for 3 to 4 minutes.
3. Add tomatoes, green peppers and mushrooms; saute for 3 to 4 minutes more.
4. Add water.
5. Drop in 1 bay leaf.
6. Bring to a boil.
7. Cover pot and simmer for 15 minutes. Add remaining ingredients, except cheese.
8. Cover and simmer, stirring occasionally, for about 1 hour.
9. Remove bay leaves and serve over spaghetti noodles.
10. Top with Parmesan cheese.

tofu, oil, garlic, onions, tomatoes, green peppers, mushrooms, water, bay leaves, ketchup, butter, soy sauce, pepper, grated cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=223757 (may not work)