2 1/2 cup water
1 10.75 oz can reduced-fat and reduced-sodium condensed cream of mushroom soup
1 14.5-oz can no-salt-added diced tomatoes - undrained
1 cup sliced celery
1 cup sliced carrots
1 cup chopped onion
2 cloves garlic - minced
1 1/2 tsp dried Italian seasoning
1/4 tsp salt
1/4 tsp ground pepper
1 16-oz package extra-firm tofu - drained if necessary - cubed
8 oz dried multi grain spaghetti - broken and cooked
1/2 cup shredded reduced-fat cheddar cheese
In a crock pot whisk together water and cream of mushroom soup. Stir in tomatoes, celery, carrots, onion, garlic, Italian seasoning, salt, and pepper.
Cover and cook on low heat for 7 to 8 hours or on high for 3 1/2 to 4 hours.
Gently stir in tofu cubes and spaghetti. Sprinkle each serving with cheddar cheese.
