2 c  Tofu; mashed
5 c  ;water; boiling
3 tb Olive oil
1 md Onion; chopped
1 c  Carrots; thinly sliced
1 c  Broccoli florets; cut into
-bite-size pieces, stems
-peeled and sliced
1 c  Zucchini; sliced
1 c  Mushrooms; sliced
4    Garlic cloves; minced
1 ts Basil
1 ts Thyme
1/2 ts Oregano
1/4 ts Celery seed
1/4 ts Cloves, ground
1/2 c  Sunflower seeds; coarsely
-ground
2 tb Tamari (not shoyu)
1 lb Tomatoes; canned
1/2 c  Tomato paste
1 tb Maple or rice syrup

Drop the tofu into the boiling water. Bring the water back to a boil and
cook for 1 minute.

Drain the tofu into a colander that has been lined with a clean dishtowel.
Run cold water over the tofu to cool it off for easier handling. Twist the
dishotwel and press the tofu to squeezeout the excess water. When the tofu
has been adequately pressed, it shoul dhave a firm, ground-beef-like
texture.

Heat the oil in a large, heavy kettle. Add th eonions, carrots, and
broccoli. Stir-fry for about 5 minutes.

Add the zucchini, mushrooms, garlic,herbs, and spices.
Stir for a couple of minutes, then cover the kettle and cook over medium
heat until teh vegetables are tender, but still crisp. Stir occasionally.

Add the pressed tofu, sunflower seeds and tamari. Stir for a minute over
medium heat.

Add the remaining ingredients and simmer for 2-3 minutes.

Serve this sauce over whole grain pasta, acompanied by a big green salad.