Penne with roasted tofu and vegetables
1½ cup(s), firm variety, cubed
5 cup(s), Japanese variety, cubed
Uncooked fennel bulb(s)
½ pound(s), sliced
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
2 tsp, crumbled
Uncooked whole wheat pasta
8 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.