Whole wheat pasta tends to be heavy; I prefer the soy/sesame noodles, rice noodles or buckwheat sorba. Immerse: 2 qts. boiling, salted water to which 1 tsp. oil has been added

Keep at a rolling boil until spaghetti is done. Drain. While spaghetti boils, saute: 1/2 tsp. oil

As the water in the tofu evaporates, douse it liberally with tamari. As the tamari evaporates, it leaves a thin crust on tofu cubes; stir frequently to prevent burning. When tofu and pasta are done, combine them in the skillet and add: 1 to 2 tbsp. dark miso creamed in 1/4 c. water 2 tsp. fresh basil Sea salt to taste

Mix well and serve with a crisp green salad.