Tomato Tofu Basil Pasta

• 4 cups whole wheat penne pasta
• 1/4 cup olive oil
• 2 cloves garlic, crushed
• 1 cup extra-firm tofu cubes
• 3 cups grape tomatoes, halved
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1/4 cup chopped fresh basil
• salt and ground black pepper to taste

1. Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain, reserving 2 cups of the water.
2. Heat olive oil in a large saucepan over low heat.
3. Cook garlic in hot oil until golden brown, 2 to 3 minutes; add tofu and continue cooking and stirring until browned, about 5 minutes more.
4. Arrange tomatoes in the bottom of the saucepan so the cut sides are down; cook until softened, 2 to 3 minutes.
5. Squeeze the tomatoes with the back of a fork to release their juices.
6. Pour 1 cup reserved water over the tomato mixture; bring to a simmer and cook until the liquid reduces slightly, about 5 minutes.
7. Add more reserved water if the liquid gets too thick.
8. Remove saucepan from heat; add drained penne.
9. Stir cheese and basil through the pasta mixture; season with salt and pepper.

whole wheat penne pasta, olive oil, garlic, extrafirm tofu cubes, grape tomatoes, cheese, fresh basil, salt

Taken from allrecipes.com/recipe/tomato-tofu-basil-pasta/ (may not work)