Penne with Roasted Tofu and Vegetables
- Total Time
The Japanese eggplants are worth seeking out for this recipe. Their color ranges from solid purple to striated shades, and they have a tender, slightly sweet flesh.
low-fat tofu1 ½ cup(s), firm variety, cubed
uncooked eggplant(s)5 cup(s), Japanese variety, cubed
uncooked fennel bulb(s)½ pound(s), sliced
mushroom caps½ pound(s), fresh, sliced
sweet red pepper(s)1 medium, seeded and cut into 1-inch pieces
uncooked vidalia onion(s)1 medium, sliced
garlic clove(s)6 clove(s), medium, peeled
olive oil1 Tbsp
dried basil2 tsp, crumbled
table salt½ tsp
black pepper¼ tsp
uncooked whole wheat pasta8 oz, penne variety, (about 3 cups)
- Preheat the oven to 425°F. Combine the tofu, eggplants, fennel, mushrooms, bell pepper, onion, garlic, oil, basil, salt, and pepper in a large roasting pan. Bake, uncovered, until the vegetables are tender, about 40 minutes, tossing every 10 minutes.
- Meanwhile, cook the penne according to package directions. Drain and toss with the tofu-vegetable mixture in a large serving bowl. Yields about 1 1/2 cups per serving.