| 1. |
Once you bring some water to boil, add the pasta. (I generally don't add any salt here - only to the sauce, which is cooked separately.) |
| 2. |
While waiting for the water to boil, get started on the sauce. Heat up the oil in a pan, and add the chopped onions. When they get golden in color, add an entire block of firm tofu - don't chop it but crumble it finely instead (that way it will mix well when you add the pasta). At this point also add the salt, basil, and any other spices and herbs you wish. |
| 3. |
Turn the heat down and let the tofu cook with the onions and spices for awhile. Meanwhile, chop the mushrooms and grate the zucchini. They go in next. Stir well. |
| 4. |
You can add the canned yellow corn at any time. Keep an eye on the zucchini and the mushrooms though - they need to be well cooked. When they look about done, add the tomato sauce. Stir well. |
| 5. |
Since the heat should be turned pretty low the entire time, it will take awhile for the sauce to come to a boil. When it does, you can turn the heat off. The sauce is ready. |
| 6. |
Don't forget to add the garlic at this point - don't cook that if you want to get the best of its healthy properties and flavor. |
| 7. |
Finally, when the pasta is done cooking, strain it, and place it back in the pot. Add the ready sauce, and mix it all thoroughly. |
| 8. |
Serve immediately with freshly grated parmesan cheese and black pepper. Enjoy! |
