Pasta w/Fried Tofu, Roasted Peppers, Olives *
16 ozs extra-firm tofu, cubed
3 tbsp canola (etc) oil
1 tbsp soy sauce
6 garlic cloves, minced
7-oz jar of roasted red peppers, drained and diced
10 black olives, pitted and halved
1/2 cup fresh parsley sprigs, chopped
1/4 cup fresh basil leaves, chopped
1/2 tsp salt
pepper to taste
1/4 cup grated Parmesan cheese
4 handfuls of pasta (rigatoni?)
In a large frying pan, fry the tofu in the canola oil until golden brown. Stir and flip occasionally.
Transfer to a large bowl, and drizzle with the soy sauce. Toss well and set aside. Save the pan!
In a large pot, bring several quarts of water to a boil. Cook the pasta in the boiling water until al dente. Drain, reserving 1/2 cup of the water.
Meanwhile, in the same tofu frying pan, saute the garlic in the olive oil for 30 seconds. Add the peppers, and cook 2 minutes longer.
Stir in the olives, parsley, basil, salt and pepper and tofu. Toss well.
Stir the reserved pasta water into the sauce. Cook for 1 minute.
Place the pasta in a serving bowl, and pour on the sauce. Mix well, sprinkle on the Parmesan, toss, and serve.
* Adapted from Giant Book of Tofu Cooking