Penne with roasted tofu and vegetables

Total Time
50 min
10 min
40 min
The Japanese eggplants are worth seeking out since they add so much flavor to this hearty penne pasta recipe. Their color ranges from solid purple to striated shades, and they have a tender, slightly sweet flesh. Once you start cooking with them, there's no going back, and roasting them brings out the naturally sweet, rich flavor of the eggplants—as well as other vegetables. You can experiment with different combinations of herbs and vegetables—such as carrots, yellow squash, red bell pepper, and rosemary, which are all a tasty combination for this recipe as well. We particularly like this version with fennel bulbs, mushroom caps, red peppers, and vidalia onions.


Low-fat tofu

1½ cup(s), firm variety, cubed

Uncooked eggplant(s)

5 cup(s), Japanese variety, cubed

Uncooked fennel bulb(s)

½ pound(s), sliced

Mushroom caps

½ pound(s), fresh, sliced

Sweet red pepper(s)

1 medium, seeded and cut into 1-inch pieces

Uncooked vidalia onion(s)

1 medium, sliced


6 medium clove(s), peeled

Olive oil

1 Tbsp

Dried basil

2 tsp, crumbled

Table salt

½ tsp

Black pepper

¼ tsp

Uncooked whole wheat pasta

8 oz, penne variety, (about 3 cups)


  1. 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.
  2. 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.