100g of your favorite pasta (I’d used spelt or buckwheat)
90g yellow bell pepper
80g red bell pepper
150g broccoli (I used frozen)
2 tomatoes (or half of the canned tomatoes)
sundried tomatoes
black olives
50g baby spinach
200g tofu (i marinated it in; soy sauce, maple syrup, garlic powder, sundried tomatoes, oregano, thyme, cardamom, black pepper, basil + some water and covered it in starch)
smoked paprika, paprika and Mediterranean herbs
Instructions
Marinate tofu for 30 minutes and bake it at 240°C for 15 minutes or until crispy (if you’re lazy just use smoked tofu and cover it in starch).
While that’s baking cook your pasta of choice, cut all the veggies into smaller pieces and add to the pot (except for the olives, sundried tomatoes and spinach), sautee with a little bit of water, add all the spices, spinach and drained pasta, add the baked tofu, stir and serve with sundried tomatoes and olives on top.