Tofu Tomato Veggie Pasta

INFO

Servings	2
Prep time	20 minutes

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INGREDIENTS

Whole Wheat Penne (dry)	125 grams
Extra Virgin Olive Oil	1 tbsp
Red Bell Pepper (large, chopped)	1/2
Tofu (extra-firm, pressed, crumbled)	170 grams
Garlic (cloves, chopped)	2
Smoked Paprika	1/2 tsp
Chili Powder	1/4 tsp
Baby Spinach	30 grams
Tomato Sauce	370 grams

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Step 1

Cook the pasta according to the package directions.

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Step 2

Heat the oil in a large pan over medium-high heat. Add the bell peppers and sauté for about five minutes.

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Step 3

Add the tofu, garlic, smoked paprika, and chili powder. Stir and cook for another three minutes.

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Step 4

Add the spinach and the tomato sauce. Stir well and allow to simmer for three to five minutes or until the spinach has wilted.

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Step 5

Add the cooked pasta to the sauce. Stir to combine before removing from the heat. Divide evenly between bowls and enjoy!

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TIPS

LEFTOVERS

Refrigerate in an airtight container for up to four days.

SERVING SIZE

One serving is equal to approximately two cups.

ADDITIONAL TOPPINGS

Top with Parmesan cheese.

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NUTRITION PER SERVING

Calories	416
Carbs	62g
Fat	13g
Protein	18g

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