This tasty dish can serve as a filling lunch or dinner. It might even please those who claim they do not like tofu

2 servings: 321 mg. sodium per serving

6 ounces frozen or fresh no salt added tofu, chopped into small (1/4 inch) pieces
1 Tablespoon healthy oil
1/2 cup sliced and quartered onion pieces
2 cloves garlic, minced
1/4 pound mushrooms, sliced and then chopped into 1/2 inch pieces
2 cups fresh baby spinach
1/2 teaspoon black pepper
2-1/2 teaspoons reduced sodium Tamari sauce
2 ounces thin spaghetti noodles

Prep. Instructions

1. Place onion and garlic into a bowl.

2. Have all other ingredients on hand.

Cooking Instructions

1. Break spaghetti noodles into thirds. Cook according to package directions, without salt. Drain, rinse and set aside.

2. While noodles are cooking, heat oil in a 9 inch skillet over medium low heat. Add onion and garlic. Cook until onions are tender, about 5 minutes, stirring often.

3. Add mushrooms. Stir to combine. Cover the pan; turn heat down to low and cook until mushrooms start to lose their liquid, about 4 minutes, stirring occasionally.

4. Add spinach. Stir to combine. Cover pan and cook until spinach is wilted, about 4 minutes, stirring often.

5. Sprinkle mixture with pepper. Stir to combine. Add tofu pieces. Stir to combine again.

6. Add Tamari sauce. Stir to combine. Cook for two minutes, stirring often.

7. Add cooked noodles. Stir to combine. Cook for two more minutes to heat through, stirring often. Serve.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds