Tofu pasta primavera

Ingredients

• 225 g whole wheat penne pasta
• 30 mL (2 tbsp) vegetable oil
• 750 mL (3 cups) tomatoes, diced
• 3 cloves garlic, crushed
• 125 mL (½ cup) diced onion
• 454 g medium-firm tofu, diced
• 7 mL (½ tbsp) dried basil
• 2 mL (½ tsp) salt (optional)
• 500 mL (2 cups) lower sodium vegetable broth
• 375 mL (1 ½ cups) mixed frozen vegetables
• 60 mL (¼ cup) grated parmesan cheese (optional)

Directions

1. Bring a large pot of water to a boil and prepare pasta according to the package instructions. Drain and set aside.
2. In a large pan, heat vegetable oil over high heat. Add tomatoes and cook while stirring for 5 minutes or until tomatoes begin to soften.
3. Stir in garlic and onions and cook for 2 minutes or until softened while stirring.
4. Stir in tofu, basil, salt (optional) and vegetable broth. Bring to a simmer and cook for 10 minutes or until sauce has reduced by half.
5. Pour in frozen vegetables and cook for 6 to 8 minutes or until warmed through. You may add some water, 30 mL (2 tbsp) at a time to adjust the sauce to your desired consistency.
6. Add cooked penne to the pan and stir to coat with sauce. Top with parmesan cheese (optional).

Recipe developed by the Food Innovation and Research Studio at George Brown College for the Guelph Family Health Study's cookbook and Health Canada.

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