Spaghetti Squash Puttanesca With Tofu - cooking recipe

Ingredients

1/2 - 1 spaghetti squash, cooked
1/2 lb firm tofu, pressed and cubed
1 (14 1/2 ounce) can Italian-style stewed tomatoes
1/4 - 1/3 cup chicken broth
1/2 tablespoon dried minced onion flakes
1/2 tablespoon dried parsley
1/2 teaspoon dried chili pepper flakes
1/2 teaspoon dried basil
1/2 teaspoon granulated garlic
1/4 teaspoon dried thyme
1/4 teaspoon fresh ground pepper
1 dash ground nutmeg
12 kalamata olives, chopped
1 tablespoon capers, chopped
1/2 cup cremini mushroom, rough chopped
2 tablespoons parmesan cheese
1/4 cup feta cheese

Preparation

In 10 inch saute pan, combine stewed tomatoes, chicken broth, onion, parsley, pepper flakes, basil, garlic, thyme, ground pepper, and nutmeg. Bring to boil and reduce heat, simmering about 10 minutes. If your tomatoes are not chopped, break them apart with the back of a spoon.
Add olives, capers, and mushrooms and continue to simmer until mushrooms are tender, about 10 minutes. If needed, add more chicken broth. Add Parmesan and stir into sauce.
Add cubed tofu and gently fold into sauce. Cover and let simmer until tofu is heated and has absorbed some flavor, about 5 minutes. Stir in cooked shredded spaghetti squash and top with Feta. Re-cover and let sit on low heat until heated through and cheese has softened.