Pea, Mushroom And Tofu Crema Rosa

• 1 Block of Firm Tofu
• 2 Tablespoons of olive oil
• 1 Tablespoon of Brown Sugar
• 2 cloves chopped garlic
• 1/2 tsp. of Ground red pepper
• 1/2 tsp. white pepper
• 1 Tablespoon of soy sauce
• 1 16oz. bag of frozen peas
• 1 12oz. carton of pre-sliced mushrooms
• 1 32oz. can of organic Fire roasted Tomatoes (Muir Glen)
• 1/2 cup of heavy cream (soy can be substituted)
• 1 tsp. of sugar
• Salt & pepper to taste
• 1 box of penne pasta
• Parmesan sahvings (optional)

1. Drain and cut the tofu into small 1-inch blocks. Combine with the next 6 ingredients, and marinate at room temperature for at least 20 minutes. Add all to a saucepan and saute until tofu is golden brown in color.
2. Meanwhile, combine the can of tomatoes, peas, mushrooms, and sugar in a large pot. Bring to a boil and immediately reduce the heat to low. Simmer for about 20 minutes. Stir in the cream and salt & pepper to taste.
3. Cook the pasta according to instructions and drain. Add cooked pasta and tofu mixture to tomato sauce and stir. Spoon into bowls and top with parmesan shavings if desired.

olive oil, brown sugar, garlic, ground red pepper, white pepper, soy sauce, frozen peas, mushrooms, tomatoes, cream, sugar, salt, penne pasta, parmesan sahvings

Taken from www.epicurious.com/recipes/member/views/pea-mushroom-and-tofu-crema-rosa-1202238 (may not work)