Vegan Spaghetti Marinara


8 oz cooked spaghetti
3 tbs olive oil
2 cups marinara sauce
1/2 cup tofu crumbles
1/4 cup chopped onion
1/4 cup chopped mushroom
1/4 cup chopped bell pepper
1/4 cup chopped spinach
1/4 cup chopped broccoli
1/4 cup chopped yellow squash/zucchini
1/4 tsp salt
1/4 tsp garlic
1/4 tsp rosemary
1/8 tsp curry powder


Saute tofu crumbles, onions and mushrooms in 1.5 tbs of olive oil until brown.

Saute remaining vegetables and spices in remaining oil for approximately two minutes.

Combine marinara with cooked tofu mixture and vegetables. Stir well.

Pour mixture over pasta and top with toasted almonds.