Spicy Tofu And Veggie Pasta

• Pasta (I like whole wheat fusilli)
• olive oil
• splash (pretty dry) red wine
• 1 cup mushrooms (i like portobello), sliced and then cut in half
• 1 onion, chopped
• 2 or 3 cloves garlic
• 1 can stewed tomatoes
• 1 (small) can tomato paste (I like the italian or garlic kind)
• 1 can diced or crushed tomatoes
• 1 red pepper, sliced and then cut in half
• 1/2 carrot, roughly chopped
• 1 zucchini, quartered then sliced into chunks
• tofu (drained, frozen then crumbled)
• oregano
• basil
• bay leaf
• red pepper flakes
• salt
• fresh ground black pepper

1. In a sauce pot, heat olive oil til not quite smoking and add garlic and wine. Saute garlic but don't let it burn. Add onions, mushrooms, carrot and zucchini. Cook til they're softened a bit.
2. Add tomatoes, tomato paste and tofu. Toss in all herbs, salt and both red and black pepper. Let simmer for 20 minutes. About 5 minutes before serving, check spiciness and add red pepper if needed. Remove bay leaf.
3. Serve over the pasta of your choosing or eat by itself, cold, the next morning for breakfast like I do. Mmmm.

pasta, olive oil, red wine, mushrooms, onion, garlic, tomatoes, tomato paste, tomatoes, red pepper, carrot, zucchini, oregano, basil, bay leaf, red pepper, salt, fresh ground black pepper

Taken from www.epicurious.com/recipes/member/views/spicy-tofu-and-veggie-pasta-1200077 (may not work)