Roasted Tofu and Bruschetta Tomato Penne

Ingredients:

1 package extra firm sprouted Tofu

4 Roma Tomatoes

1 Head of Broccoli

½ cup of olive oil (plus more for grilling)

1 tbsp balsamic vinegar

2 tsp of diced garlic

1 tsp of dried parsley

½ tsp ground black pepper

1 tsp sea salt

1 tsp of oregano

1 tsp of basil

3 tbsp Parmesan cheese*

1 box whole wheat penne pasta (whole wheat spaghetti also works well)

Directions:

Slice the tomatoes into 8 sections each. Remove the stem from the head of broccoli and break into small pieces. Cut the tofu into 1 in cubes. Place the tomatoes and broccoli in separate rows on a baking sheet and set aside. 

Brush a grilling pan lightly with olive oil. Over medium heat, grill tofu bites until they are golden brown. 

Combine the 1/2 cup of olive oil, vinegar, and all spices into a small bowl, mix thoroughly. Using a basting brush, liberally apply the seasoning mixture to the tomatoes and broccoli. There should be some remaining, you will use this to baste them again half way through baking. Please the baking sheet in the oven and let bake for 10 mins. Remove from the oven, stir or flip the tomatoes, broccoli, and tofu gently. Then baste with remaining oil mixture. Bake for another 15 mins or until a fork passes easily through the tomatoes. 

Prepare the pasta according to the directions on the package. Drain and return to the warm pan.

Remove the ingredients from the oven. Chop the tomatoes gently by placing them on a cutting board and passing a knife through them several times. Then add them to the pasta, add the tofu and broccoli as well. Fold all ingredients gently together with a large spoon. Serve immediately. Garnish with additional Parmesan and parsley. 

*For vegan diets, substitute vegan cheese.