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Firm Tofu

Clam Spaghetti Sauce

By June 30, 2021No Comments

Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOIE, Inc., 1998.


12 ounces firm tofu, drained

4 1/2 – 5 ounces green spaghetti (spinach) or regular spaghetti

10 1/4 ounces canned clam sauce

1 tablespoon all-purpose flour

1/2 cup milk

1/2 teaspoon salt

1/2 teaspoon pepper

1 tablespoon ketchup

1 tablespoon butter or margarine

grated Parmesan cheese



Cook spaghetti as directed on package; drain.  Melt butter in skillet or cooking pot.


Add flour and stir well.


Add milk, salt and pepper; cook over low heat until smooth and bubbly.


Add crumbled tofu (mash tofu and season with salt & pepper) and stir.


Add clam sauce into tofu mixture.  Cook and stir constantly until hot and bubbly.


Melt butter; add spaghetti and 1/3 of clam spaghetti sauce and heat.  Serve with clam sauce and sprinkle with Parmesan cheese.


Makes 4 – 6 servings.

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