Monday’s Bread Bowl: Spaghetti and Meatballs w/ Tofu

Something that makes sense

The Mixed Stew decided to add tofu to this Italian classic and was pleasantly surprised at how the “Asian staple” does well in the tomato sauce.  Here’s the recipe:

What you will need:

1 large skillet w/ lid

1 pack spaghetti noodles, cooked al dente

3 tablespoons olive oil

½ cup water

1 medium-sized yellow onion, chopped small

2 garlic cloves, coarsely diced

2 to 2 ½ lbs beef meatballs, frozen

1 cup button mushrooms, sliced

1 (24 oz.) jar of spaghetti sauce

1 (14 oz) can tomatoes, diced  

1 (12 oz.) pack firm tofu, pressed and chopped into cubes

Pinch of salt

Cooking & Directions:

Heat skillet at medium-high heat.  Add olive oil, salt, onion, and garlic.  Sautee ingredients until onion turns translucent.  Add frozen meatballs and water.  Cover skillet then allow ingredients to reach a slow simmer.  Lower stove to medium.   Let skillet simmer for 10 to 15 minutes.  Turn meatballs then add spaghetti sauce and canned tomatoes.  Return cover.  Let ingredients simmer for 20 minutes.  Stir in tofu and mushrooms.  Cover skillet and allow ingredients to cook for another 15 minutes.  Stir occasionally.  Serve immediately.