Rotini & Basil

This is a surefire kid-pleaser, and a great way to try tofu! Originally a chicken dish, a friend of mine adapted it to be vegan- not to mention easy and tasty. Pair with a salad, made while the pasta cooks, and Everything Dressing.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1  onion, chopped
• 3 -6  garlic cloves, minced (to your taste)
• 450  g  regular extra firm tofu, drained and cubed
• 1 (28 ounce) can no-salt-added whole tomatoes or 6  chopped tomatoes
• 1 -2  tablespoon red wine vinegar
• 1 1⁄2 tablespoons dried basil
• 1  teaspoon salt (optional)
• 1⁄2-1  cup  low-sodium V8 juice
• 1 (454 g) box rotini pasta (any small pasta) or 1 (454 g) box penne (any small pasta)

Directions

1. Note: you can use any type of pasta shapes for this. Penne is really good because the tomato broth goes inside the tubes, yum :-) I also like to do a mix of whole-wheat and white pasta.
2. In a medium pot or frying pan, soften the onion and garlic in water (or use oil if you want).
3. Add can of tomatoes, including their juice. Use a potato masher to smash the whole tomatoes into smaller pieces. Add the tofu cubes, vinegar, basil and salt if desired. Bring to a simmer and partially cover the pot.
4. If you have a little extra time, let this simmer for 15-20 minutes. Remove from the heat and cover, to let the flavors deepen; then boil the pasta water. If in more of a rush, just start the pasta immediately.
5. Cook the pasta in a large pot while the tomato part simmers. When the pasta's done (just a bit past al dente), drain and return to the pot.
6. Pour the tomato mixture into the pasta, stir and add the V8 if it needs to be juicier. Ready to serve.
7. You may enjoy eating your salad with dressing right on top of the noodles (odd, but yummy!).