Creamy Tofu Savory Sauce Food

CREAMY TOFU SAVORY SAUCE

Creamy Tofu Savory Sauce image

This amazing recipe is from the Spot Restaurant in Hermosa Beach, CA. This vegetarian restaurant is famous for this delicious sauce. It's great on almost anything, including steamed vegetables, tofu, baked potatoes...

Provided by blucoat

Categories Sauces

Time 10m

Yield 32 tablespoons

Number Of Ingredients 11

Ingredients

3/4 cup almond oil or 3/4 cup safflower oil
3/4 cup water
1/4 cup Braggs liquid aminos or 1/4 cup soy sauce
1/8 cup nutritional yeast
1/4 teaspoon kelp powder
1/4 teaspoon spike seasoning (herb or vegetable salt substitute)
1/4 teaspoon basil
1/8 teaspoon granulated garlic
1 1/2 teaspoons lemon juice (optional)
1 1/2 teaspoons tamari
1 lb firm tofu, rinsed well

Steps:

Blend everything in the food processor or blender. Serve warmed or cold.

SPAGHETTI SQUASH WITH SAVORY SAUCE

Spaghetti Squash With Savory Sauce image

This is a casserole-like dish that I have made several times. It is very tasty and quite filling! It was published in April 2004 in Family Circle.

Provided by Marz7215

Categories One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 (4 1/2 lb) spaghetti squash
4 links sweet Italian sausage, casing removed (about 3/4 pound total)
2 cups diced tomatoes (about 2 medium-size tomatoes)
7 ounces roasted red peppers, jar drained and diced
1 (6 ounce) bag Baby Spinach
1 teaspoon salt
1/4 teaspoon black pepper, plus
1/8 teaspoon black pepper
12 pitted kalamata olives, cut up
1/2 cup heavy cream
2 tablespoons unsalted butter

Steps:

Heat oven to 350°F.
Carefully cut squash in half lengthwise. Scoop out seeds and loose inner flesh. Place halves cut side down, on aluminum-foil-lined baking sheet.
Bake squash until fork tender about 45 minutes-60 minutes. Let stand at room temperature while preparing sauce.
Heat 12 inch nonstick skillet over medium high heat. Add sausage links; cook, breaking apart with wooden spoon, 2 minutes. Reduce heat to medium. Add diced tomato, peppers and spinach; cook, stirring frequently, until tomato and spinach are softened, 2 to 3 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in olives and cream; simmer until sauce is reduced slightly, 8-10 minutes. Remove skillet from heat.
Using oven mitt, hold one half of squash with cut side facing you. With fork, scrape flesh from skin in strands to resemble spaghetti. Transfer to large bowl Repeat with second half of squash. Add remaining 1/2 teaspoon salt, 1/8 teaspoon pepper and butter to squash; toss and mix. Serve squash warm topped with sauce.

Nutrition Facts : Calories 336.9, Fat 19.1, SaturatedFat 9.4, Cholesterol 54.1, Sodium 1513.6, Carbohydrate 33.7, Fiber 2.6, Sugar 3.4, Protein 13.5

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