1 package extra firm tofu
1 package black bean pasta
1.5 tbsp oil
3 carrots, peeled and diced
1 onion peeled and diced
To taste: oregano, basil, salt pepper
4 white mushrooms, diced
1 can marinara spaghetti sauce
1 tbsp pesto (optional)
4 tbsp parmesan (optional)
1. Slice tofu into strips. Spray a frying pan with canola oil. Place strips and cook at medium-high. Flip tofu onto other side after 5-10 minutes. Sides should be golden in colour.
2. In a medium pot, bring water to a boil. Once boiling add in package of black bean pasta and cook as per instructions (about 5 minutes). Drain and set aside.
3. In a wok or large frying pan heat oil over medium high. Add in carrots, onion, oregano, basil, salt, and pepper, cooking about 5 minutes. Next add in mushroom, stirring constantly for another 3-5 minutes. Add in spaghetti sauce and pesto until heated.
4. Cut tofu into cubes. Place on a serving of pasta, and layer with vegetable marinara and parmesan. Enjoy.
Nutrition (including pesto, not parmesan)