Roasted Veggie Pasta with Tofu (Serves 4)
This is a simple and flavorful entrée that is vastly versatile and rich in tasty goodness!
Preheat oven to 425° F.
~6c chopped (bite-sized) fresh vegetables of your choice (You can change it
every time! I typically use summer squash, carrots, asparagus, and the occasional mushroom)
~3 cloves garlic, minced (not pressed)
~salt and ground black pepper to taste
~7 oz (1/2 can) diced Muir Glen Fire-Roasted Tomates, drained & rinsed well
~1 16 oz package of extra-firm tofu plain or in a flavor of your choice,
drained and cubed (I love to use White Wave baked tofu in “Italian” or ~“Lemon Pepper”)
~8-12 oz cooked whole grain pasta, drained
~¼ c fresh basil, loosely chopped
~vegan (or dairy) parmesan
1) Chop and rinse fresh vegetables and with the garlic to a 9x12 glass baking pan. In the pan, add amount of olive oil desired, along with salt and pepper, and toss well. If using just minimal oil, it’s best to oil or spray the baking pan separately prior to adding veggies.
Place in oven and roast uncovered, mixing once or twice, for 10-20 minutes or until veggies are to your preferred tenderness. I find that the longer they are in, the sweeter and more flavorful they are.
2) While veggies are roasting, prepare water for pasta. Add pasta when water comes to rolling boil and cook according to package instructions. Turn off heat when pasta is al dente, and rinse just before veggies are done.
3) Also while veggies are cooking, use a large skillet or wok over medium heat to sauté tofu in a bit of olive oil until golden brown. Add tomatoes. Stir occasionally until tomatoes are just slightly caramelized.
4) Once veggies are cooked, add to tofu-tomato mixture along with drained pasta and chopped fresh basil. Toss well and allow to sit covered over low heat for 5 minutes to let the flavors blend. It may be necessary to add more olive oil here if pasta seems dry.
5) Divide onto plates and sprinkle with vegan parmesan and additional salt and pepper, if needed. Enjoy with a leafy green salad!