from: Tofu Cookery

1 lb firm tofu-cut into 2 by 1/2 by 1/8 inch pieces

Marinate the piece for at least 2 hours in:
2 tbsp soy souce
2 tbsp wine vinegar
1 tbsp oil

Once marinated, brown the tofu lightly in the leftover marinade and 1 tbsp
oil.

St tofu aside.

Boil untill almost tender 1 1/2 cups peas and 4 cups broccoli florets.

Drain the vegetables and reserve the water.

Saute 1 cup fresh mushrooms in 1 tbsp oil.

Cook until tender 1 lb of spaghetti.

SAUCE:

1/3 cup oil and 1/3 cup white flour- cook genly over low heat for 3 minutes.
Whisk in three cups of the reserved vegetable water, add milt to make three
cups if necessary.

Add 1.2 cup parsley, 1 1/2 tsp salt, 1/2 tsp garlic powder and 1/8 tsp
cayenne.

Continue cooking the sauce over low heart and stirring untill thickened and
smooth. Add the tofu, mushrooms, vegetable to the sauce and serve over the
spaghetti.