1 tablespoon olive oil

1/2 chopped yellow onion

1 teaspoon finely chopped garlic

1 large tomato, chopped

1 package dry-spiced tofu, finely chopped

1 medium green bell pepper, seeded and finely chopped

Salt and black pepper

1 (16-ounce) jar spaghetti sauce

3 cups sliced mushrooms

Chopped parsley (optional)

Grated Parmesan cheese (optional)

In a large pot, cook pasta in boiling salted water until just tender but still firm to bite. Drain pasta; set aside.In a nonstick saucepan, heat olive oil. Stir in onion; cook until wilted.

Add garlic; saute until lightly golden. Add tomato, followed by tofu; cook 1 minute. Stir in bellpepper; season with salt and black pepper to taste.

Saute another minute or until bell peppers are almost tender; add spaghetti sauce. Bring to a boil; reduce heat to medium; add mushrooms.

Simmer until done, about 2 to 3 minutes. Return pasta to a large pot over low to medium heat. Add some sauce to pasta; toss to coat.

Transfer to large serving bowl; top with remaining sauce. Sprinkle with parsley and cheese.

Makes 4 servings