Ingredients
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1 tablespoon soy sauce or 1 tablespoon tamari
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1 tablespoon sesame oil
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1 lb extra firm tofu, pressed and cut in 1/2-inch cubes
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1/4 cup olive oil
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1 red bell pepper, sliced
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6 garlic cloves, minced
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1/4 teaspoon red pepper flakes
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1 lb penne pasta
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12 ounces spinach, rinsed, stemmed and torn
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1/2 cup vegetable stock
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1/2 teaspoon salt
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grated parmesan cheese, to taste
Instructions
- FOR TOFU:.
- Preheat oven to 450°F.
- Combine soy sauce or tamari and sesame oil in a medium bowl.
- Stir cubed tofu into mixture and toss to coat. Marinate at least 20 minutes, up to 2 hours.
- Spread tofu in a single layer in a baking dish. Bake 25 minutes, or until golden brown all over, tossing with spatula halfway through cook time.
- Let tofu cool, up to 24 hours.
- FOR PENNE AND VEGGIES:.
- Bring a large pot of salted water to boil for the pasta.
- Heat olive oil in a large skillet over medium heat. Add red pepper and saute until tender (about 5 minutes).
- Stir in garlic and red pepper flakes and cook for 2 minutes, stirring often.
- Add spinach, vegetable stock and salt and cover pan. Cook about 2 minutes, until spinach is wilted but still bright green.
- Uncover, stir in tofu and continue to cook on low heat, stirring often, while the penne cooks.
- Drain pasta and stir in tofu and veggies.
- Top with grated parmesan if desired.