Rotelle with Tomato-Tofu Carbonara and Fresh Basil

• 4 oz. Italian-style baked tofu, diced
• 1 Tbs. olive oil
• 3 medium tomatoes, coarsely chopped, divided (3 cups)
• 8 oz. dry rotelle pasta (2 cups)
• 1/2 cup torn basil leaves

1. Place tofu, oil, 1 cup chopped tomatoes, and 1/2 cup hot water in bowl of food processor.
2. Puree 3 minutes, or until mixture is smooth, scraping down sides of bowl as needed.
3. Thin with more water, if necessary, to achieve consistency of sour cream.
4. Set aside.
5. Cook pasta in large pot of boiling salted water according to package directions.
6. Drain, and return to pot.
7. Stir in tofu mixture.
8. Stir in remaining 2 cups tomatoes and torn basil leaves.
9. Season with salt and pepper, if desired.

italianstyle baked tofu, olive oil, tomatoes, pasta, torn basil

Taken from www.vegetariantimes.com/recipe/rotelle-with-tomato-tofu-carbonara-and-fresh-basil/ (may not work)