Spaghetti Primavera

• 1 lb. firm tofu
• 1/4 c. soy sauce
• 4 Tbsp. oil, divided
• 2 Tbsp. vinegar
• 1/2 c. peas
• 4 c. broccoli flowerets
• 1 Tbsp. oil
• 1 c. fresh mushrooms, sliced
• 1/3 c. flour
• 1/3 c. oil
• 3 c. reserved cooking water
• 1/2 c. fresh chopped parsley
• 1 1/2 tsp. salt
• 1/2 tsp. garlic powder
• 1/8 tsp. cayenne

1. Cut tofu into pieces 2 x 1/2 x 1/8-inch.
2. Marinate for 2 hours in bowl with soy sauce, 2 tablespoons oil and vinegar.
3. Brown the tofu lightly in leftover marinade plus 2 tablespoons oil; set aside.
4. In boiling water, cook until tender broccoli, fresh or frozen.
5. Reserve water.
6. You may substitute 2 cups broccoli and 2 cups asparagus for the 4 cups broccoli.

firm tofu, soy sauce, oil, vinegar, peas, broccoli flowerets, oil, fresh mushrooms, flour, oil, reserved cooking water, fresh chopped parsley, salt, garlic powder, cayenne

Taken from www.cookbooks.com/Recipe-Details.aspx?id=792208 (may not work)