Title: Veggie deluxe spaghetti sauce
 Categories: Vegetarian, Vegan, Sauces, Pasta
      Yield: 4 Servings
 
      2 c  Tofu; mashed
      5 c  ;water; boiling
      3 tb Olive oil
      1 md Onion; chopped
      1 c  Carrots; thinly sliced
      1 c  Broccoli florets; cut into
           -bite-size pieces, stems
           -peeled and sliced
      1 c  Zucchini; sliced
      1 c  Mushrooms; sliced
      4    Garlic cloves; minced
      1 ts Basil
      1 ts Thyme
    1/2 ts Oregano
    1/4 ts Celery seed
    1/4 ts Cloves, ground
    1/2 c  Sunflower seeds; coarsely
           -ground
      2 tb Tamari (not shoyu)
      1 lb Tomatoes; canned
    1/2 c  Tomato paste
      1 tb Maple or rice syrup
 
   Drop the tofu into the boiling water. Bring the water back to a boil
  and cook for 1 minute.
  
   Drain the tofu into a colander that has been lined with a clean
  dishtowel. Run cold water over the tofu to cool it off for easier
  handling. Twist the dishotwel and press the tofu to squeezeout the
  excess water. When the tofu has been adequately pressed, it shoul
  dhave a firm, ground-beef-like texture.
  
   Heat the oil in a large, heavy kettle. Add th eonions, carrots, and
  broccoli. Stir-fry for about 5 minutes.
  
   Add the zucchini, mushrooms, garlic,herbs, and spices.
   Stir for a couple of minutes, then cover the kettle and cook over
  medium heat until teh vegetables are tender, but still crisp. Stir
  occasionally.
  
   Add the pressed tofu, sunflower seeds and tamari. Stir for a minute
  over medium heat.
  
   Add the remaining ingredients and simmer for 2-3 minutes.
  
   Serve this sauce over whole grain pasta, acompanied by a big green
  salad.