Spring Pasta Sauté
1 package spinach linguini, cooked until al dente
1/2 package tofu,cubed
5-6 medium crimini mushrooms
1/2 red onion, sliced into half moons
10 stalks asparagus, cut into thirds
1/4 red and yellow bell pepper, thin strips
crushed red pepper, optional
vegan mozzarella soy cheeze, optional
1/2 bottle Seeds of Change Red Pepper Vinagrette
2 cloves garlic, crushed
white wine, optional
In a large pan, brown tofu lightly, add the other veggies and garlic and cook until mushrooms have softened.
Add the pasta, little by little to incorporate, add a splash of white wine to deglaze. Add the red pepper sauce, crushed pepper flakes and salt/pepper to taste.
Toss with some soy cheeze and serve