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Easy Tofu and Roasted Veggies

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Ingredients (use vegan versions):


  • 1 package baked tofu, Italian herb preferably
  • 1 container of grape tomatoes
  • 1 medium sweet onion
  • 1 bulb of garlic, small cloves are best
  • 2 cups whole wheat penne pasta
  • olive oil
  • fresh herbs: parsley, basil, oregano- chopped
  • salt and pepper

Directions:


Peel garlic cloves.
Cut grape tomatoes in half length wise.
Cut onion in large chunks.


Place all veggies in a roasting pan.
Coat lightly with olive oil and season
with salt and pepper. Bake at 450 for 15 minutes or until
veggies are soft and lightly browning.


Cook pasta according to package
directions. Drain, set aside.


Slice tofu thinly. Heat a tablespoon of olive oil in a nonstick
pan. Add tofu when hot. Lightly brown
both sides. Season with garlic, salt,
and pepper if it is not already
seasoned.


When everything is done, throw it all
in the skillet with the tofu. Add
another tablespoon or so of olive oil. Toss
well. Mix in chopped fresh herbs and
serve.


Serves: 3 or so


Preparation time: 25 minutes

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