6 oz. dry whole wheat spaghetti

SAUCE:

4 oz. tofu or Seitan's wheat meat
2 c. tomato sauce
1/2 lb. mushrooms, thinly sliced
1/2 c. celery, thinly sliced
1 clove garlic, pressed
1/2 tsp. basil
2 tbsp. chopped parsley
1 tbsp. chopped chives

Place tofu or wheat meat in a medium size saucepan. Using a fork, mash tofu into small chunks resembling cottage cheese. Add tomato sauce, mushrooms, celery, garlic, and basil. Heat and stir until sauce is hot and mushrooms are cooked, about 5 to 10 minutes. Remove from heat and stir in parsley and chives. Keep warm.

To cook spaghetti, boil water, add spaghetti, bring back to a boil, turn off heat, cover pan with lid, and let sit for 20 minutes. Drain thoroughly and return to saucepan. Pour tomato sauce over and mix gently to coat spaghetti. Garnish with parsley sprigs.