Protein-packed Veggie Pasta

• 1 package Extra-firm Tofu, Pressed, 14-16 Ounce Package
• 1 bag Whole Wheat Pasta, 16 Ounce Bag
• 2 teaspoons Extra Virgin Olive Oil
• 1/2 teaspoons Minced Garlic
• 1/2 cups Sweet Onion, Diced
• 1 cup Mushrooms, Chopped
• 1 cup Spinach, Chopped
• 1 stalk Celery, Diced
• 1/4 cups Parsley, Chopped
• 16 ounces, fluid Organic Tomato Sauce
• 1 teaspoon Sea Salt
• 1 teaspoon Pepper
• 1 teaspoon Chili Powder
• 1 Tablespoon Garlic Powder
• 1/2 Tablespoons Onion Powder
• 1 teaspoon Cayenne Pepper
• 2 Tablespoons Lemon Juice

1. 1.
2. Rinse the tofu and wrap the block with paper towels to dry.
3. Stack a couple of heavy books on top to drain out the water.
4. Wait 25-30 minutes.
5. 2.
6. Cook the whole wheat pasta according to package instructions.
7. 3.
8. In a large skillet over medium heat, add the extra virgin olive oil.
9. When oil is hot add the garlic, onion, and mushrooms and cook for around five minutes.
10. Add the chopped up spinach and celery and cook another five minutes or until mushrooms and onions are done.
11. 4.
12. Once everything is cooked add in the tofu by crumbling it with your hands into the skillet.
13. Keep warm while you prepare the sauce.
14. 5.
15. Add everything from the skillet into a large bowl.
16. Add the sauce (recipe below), drained pasta, and parsley to the bowl and mix thoroughly.
17. For the sauce: 1.
18. Pour the tomato sauce into a bowl and add seasonings: salt, pepper, chlli powder, garlic powder, onion powder, cayenne pepper and lemon juice.

whole wheat pasta, olive oil, garlic, sweet onion, mushrooms, celery, parsley, tomato sauce, salt, pepper, chili powder, garlic, onion powder, cayenne pepper, lemon juice

Taken from tastykitchen.com/recipes/main-courses/protein-packed-veggie-pasta/ (may not work)