1 lb. fresh mushrooms, sliced
2 c. chopped onions
2 cloves garlic, minced
3 tbsp. butter
1 can (10 3/4 oz.) cream of mushroom soup
1 can (6 oz.) tomato paste
1/2 c. sour cream
1 tbsp. tamari or soy sauce
1 tsp. paprika
1 tsp. thyme
1/2 tsp. salt
1 pkg. (16 oz.) frozen tofu (see note), thawed, squeezed dry & crumbled
1 pkg. (16 oz.) spaghetti, cooked according to pkg. directions, rinsed & drained

In skillet, saute mushrooms, onions and garlic in butter until tender. Add remaining ingredients, except tofu and spaghetti; mix well. Add crumbled tofu and heat through. Serve stroganoff over hot cooked spaghetti. Makes 4 servings.

Note: Buy tofu several days ahead and place, unopened, into freezer. This helps the tofu's firmness and ability to crumble.