1 lb Organic Spaghetti
1 16oz Can of Organic Tomato Sauce
1 Bunch Fresh Organic Beet Green Tops, chopped
1/2 Large Organic Onion, diced
8 oz Organic Extra Firm Tofu
2 Tbs Extra Virgin Olive Oil
Crushed Red Chile Flakes to Taste
Sea Salt to Taste
Organic Oregano to Taste
Organic Basil to Taste
Saute diced Onions with Extra Virgin Olive Oil with Crushed Red Chile Flakes to taste over medium heat. Add chopped Beet Green Tops, Tomato Sauce and Crumbled Tofu. Stir and cover with lid for 5 minutes, reducing the heat to low.
Bring water to a boil in a pasta pot then add Salt and Spaghetti. Let cook about 12 minutes.
When the Spaghetti is cooked to desired texture, drain and add directly into the sauce.
The Model Vegan
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