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1
Preheat the oven to 350F.
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2
Coat a 9 by 13-inch baking pan with cooking spray or oil.
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3
Bring a large saucepan of salted water to a boil and add the spaghetti.
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4
Cook over medium-high heat, stirring occasionally, for 10 minutes, or until al dente.
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5
Drain the spaghetti in a colander.
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6
Meanwhile, cut the tofu into bite-size pieces and place in the baking pan.
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7
Add the cream of mushroom soup, Parmesan cheese, mushrooms with their juice, milk, salt, and pepper and stir well.
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8
Add the spaghetti and toss until its completely coated and the tofu and mushrooms are fairly evenly distributed.
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9
Bake, uncovered, for 30 to 40 minutes, or until lightly browned.
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10
Remove from the oven and serve immediately.
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11
Tofu can be purchased in different forms, including silken, regular, and baked.
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12
Silken tofu is soft and falls apart easily, but it gets very smooth when you puree it, making it good for sauces, dressings, and desserts.
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13
Regular tofu comes in soft, firm, and extra-firm types; the firm and extra-firm slice well and are good for baking or a stir-fry, where you want it to keep its shape.
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14
Baked tofu is regular tofu that has been marinated and baked, lowering its water content and making it substantially firmer.
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15
It comes in different flavors and is so delicious that you can just warm it up and eat it as is.
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16
If a recipe doesnt call for a specific type of tofu, stick with regular firm tofu.
