Ron Howard's Tofu Marinara

Howard on the set 2006's The Da Vinci Code. © Columbia Pictures

Oscar winner Ron Howard has worked in every aspect of the entertainment industry, from acting in TV’s Happy Days to producing and directing films like Apollo 13, A Beautiful Mind and The Da Vinci Code.  He is currently directing the Da Vinci sequel Angels and Demons, starring Tom Hanks and opening December 19, 2008. After long days on the set, he likes to come home, relax, and whip up a quick and easy dinner. Ron contributed this recipe to The Hollywood Cookbook: Cooking for Causes in support of the charity, Boys & Girls Clubs of America. His recipe for Tofu Marinara is a nutritional dish that is tasty, satisfying, and fun.

Ron Howard's Tofu Marinara (Serves 4)

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic
• 1 small onion, chopped
• ½ pound firm tofu, sliced into 4 pieces
• 1 large can (32 ounces) crushed tomatoes
• 1 teaspoon oregano
• 1 teaspoon Italian parsley
• Kosher salt and freshly ground black pepper
• ½ cup red wine, optional
• 1 box spaghetti cooked al dente (or 1 medium spaghetti squash, halved and seeded and roasted)

Directions

1. In a medium pot, heat oil over medium heat. Sauté the garlic and ½ of the onion. Add the tofu and cook for a few minutes, browning slightly. Remove tofu from pan and set aside.
2. Add tomatoes to pan. Add the herbs, remaining onion and season with salt and pepper. Add wine if you want. Cook for 15 minutes and then return the tofu to the pan. Cook for another 15 to 20 minutes.
3. Cook pasta till al dente. Divide pasta on plates and cover with sauce and tofu.
4. If desired you can replace spaghetti with spaghetti squash. Place squash halves cut side down on a cookie sheet and cook for 30 minutes, until tender. Remove from heat, cool and scrape out flesh with fork. Divide on plates as you would spaghetti.

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