Tofu, Pasta and Olives

• 500 g soft tofu (2 blocks)
• 2 tablespoons olive oil
• 2 onions, diced
• 2 cups kale or 2 cups spinach, chopped
• 1 bay leaf
• 12 teaspoon basil (dried)
• 12 teaspoon oregano (dried)
• 12 teaspoon thyme (dried)
• 14 cup light miso
• 13 cup kalamata olive, pitted and chopped (black)
• 13 cup green olives, pitted and chopped (or substitute with sun-dried tomatoes)
• 1 lb fettuccine, linguine (or other long noodles)
• pepper

1. In a small pot of simmering water, poach tofu for three minutes.
2. Drain and set aside.
3. In a skillet, heat oil over medium heat.
4. Add onions, kale, bay leaf, basil, oregano and thyme.
5. Cook, stirring occasionally, about 10 minutes or until onions are translucent, reducing heat to low after 3-4 minutes.
6. Discard bay leaf.
7. In a food processor or blender, puree the onion mixture with tofu and miso until smooth and creamy (for a chunkier sauce, mix ingredients by hand).
8. Stir in chopped olives.
9. Meanwhile, in a large pot of boiling water, cook pasta until tender but firm and drain.
10. Immediately toss with tofu mixture and season with pepper.
11. Source: Vegetarian Tastes of Toronto, p. 58.

olive oil, onions, kale, bay leaf, basil, oregano, thyme, light miso, kalamata olive, green olives, linguine, pepper

Taken from www.food.com/recipe/tofu-pasta-and-olives-454392 (may not work)