Dinner Bowl #64

I had both a half of a huge can of tomato puree and some silken tofu open in my fridge, so I needed to find some way to use those. Bring in spaghetti with tofu tomato pasta sauce and non-dairy Parmesan (recipe from Domestic Gothess, but using the tomato puree instead of diced tomatoes since it all gets blended anyway), steamed broccoli and carrots, garlic sauteed mushrooms and leeks (recipe from Curious Flavors), and sauteed yellow squash.

I really wanted vegetables on this day. There are a lot of veggies in the sauce, but also tofu, and I used a protein-boosted pasta, too, so I didn't need a specific "protein" dish here. I may be having these cravings because of overindulgence in cake and chocolate around my birthday, but I am nonetheless without regret for it! Sometimes you want cake, and sometimes you want broccoli.

Some days, I could live on vegetables alone, I think, but this is a good compromise. Just as I wouldn't live entirely on cake, I can't live entirely on broccoli and mushrooms.

If you make this sauce (and you should! It's delicious!), make sure you are generous with the red pepper flakes. They make the dish! I added more red pepper flakes on top when I served it.