Vegetable Tofu Penne

I should probably rename this recipe for the blog, because when I went to reach for my pasta in the cupboard, I discovered it wasn’t penne at all.  It was shells.  It’s not that penne and shells taste differently.  But the texture isn’t quite the same.  And ~ honestly ~ it doesn’t look as interesting with shells.  Oh, well.  Shells it is!

One dish meals are marvelous inventions.  However, if you end up with a crowd to eat this, just put a fresh veggie tray out with colorful produce and it will really make your table pop!

This recipe happened the first time because of what was pouring out of the garden!  Since then nobody wants me to wait until the peak of summer to serve it.  It’s best ~ and amazing ~ when you have fresh tomatoes instead of canned, and fresh basil (!), and raw spinach, and….oh, you get the idea.  Other veggies can show up in this, too.  I’ve used eggplant, broccoli, and asparagus, too.  Any way you fix it, though, it will make your taste buds happy.  Leftovers reheat in the microwave well, or you can eat it as a cold pasta salad if you are like me and my daughter (the guys head for the microwave.)

One note ~ not everyone loves sun-dried tomatoes.  I tried leaving them out, but the flavor wasn’t the same.  Even those who pawn their sun-dried tomatoes off on me after picking them out of their own serving complained that it didn’t taste as good without them.  So…even if you have to pick them out later, don’t leave them out.

Vegetable Tofu Penne

  • 1 lb. penne pasta (or other style)**
  • 2 T. olive oil
  • 1 very large onion or several smaller ones
  • 2-3 lg. garlic cloves, sliced
  • 3-4 small zucchini, diced or quartered
  • 16 oz. firm or ex-firm tofu
  • Braggs liquid aminos
  • 2 T. chicken-style seasoning
  • 8 oz. fresh baby spinach leaves, frozen chopped spinach, or leftover cooked spinach
  • 1 can portabella mushroom pieces
  • 1 can diced tomatoes, drained (not petite diced)
  •  ½ c. sundried tomatoes packed in oil, drained
  • 2 T. basil (more if fresh)
  • 1 ½ tsp. Italian seasoning
  • Veggie (soy) Parmesan cheese or mozzarella style
  • salt to taste

In a large non-stick skillet, sauté onion in olive oil until a few pieces of onion are just beginning to brown.  Add zucchini and garlic; stir.  Heat water for the pasta to cook while you continue the next steps (toss in the pasta when you notice it boiling and cook according to directions on box – it should be ready when the vegetables are.)  Drain and then break up or dice the tofu and stir to the zucchini.  Squirt in some Bragg’s Liquid Aminos, zig-zagging quickly back and forth across the skillet a few times.  Sprinkle the chicken-style seasoning across the tofu and stir until well distributed. If you are using fresh or frozen spinach and/or fresh basil, add at this time.  Wait a minute or two before adding the tomatoes and mushrooms, unless you are using leftover spinach. Toss in the rest of seasonings, stir in veggie Parmesan cheese to taste, and turn down the heat.

When the pasta is cooked, drain and combine with the veggies. Serve with extra veggie Parmesan.

**Since I wrote this recipe, manufacturers have ceased to fill their pasta boxes with 16 oz.  They now put in 13.25 oz.  The funny thing is that the boxes are still the same size.  So, buy 2 boxes and fill one of them to the top.  That will give you approximately the 1 pound box that the recipe calls for.  Or just use less pasta.  It’s your call.  🙂

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