Spaghetti with TofuClam Sauce

Hi everyone. It's still winter here in NJ, making me want cooked comfort foods. Spaghetti and white clam sauce was one of my very favorite Italian meals way back before I became vegetarian in 1991, but I felt determined to bring it back, vegan style.


This recipe is something I just sort of made up. It's vegan and gluten-free but so delicious, even people who eat a Standard American Diet will enjoy it. Please feel free to customize it however you want.

Following is the recipe I created for tonight's dinner, served with vegan garlic rolls and salad.

1/2 block Extra firm white tofu, drained and squeezed
2 tablespoons kelp flakes
1 tablespoon dried thyme
3 tablespoons vegetable broth


Brown rice spaghetti-style pasta, cooked al dente
1/4 cup extra virgin olive oil
5 cloves garlic
1/4 cup vegan white wine
1 cup vegetable broth
2 tablespoons corn starch
salt
pepper
red pepper flakes

Slice tofu into small flakes, similar in shape and size to minced clams. Sprinkle with thyme and kelp, toss. Cover with 3 tablespoons of vegetable broth and cook over low heat until broth is absorbed.

In large frying, heat olive oil. Chop garlic, saute until translucent but not browned. Add cornstarch to broth and stir. Pour wine, broth, cornstarch, salt, pepper and red pepper flakes into pan. Cook about ten minutes. Add tofu clams, simmer on low for 15 minutes. If too thick for your taste, add more broth. If too thin, thicken with more corn starch.

Once spaghetti is cooked, drain and throw in pasta bowl. Whole house will smell like clam sauce. When fish-eating family members ask what smells so good, respond "white clam sauce." When vegan family members ask if you are cooking clams, respond "no way!" Everybody's happy.

Toss sauce into pasta. Serve hot with garlic rolls and salad. Be prepared to be the most popular person in the room.