Grilled Tofu Penne TossHearty grilled vegetables and tofu are accented with a sweet, savoury sauce for a delicious pasta dish to be enjoyed by plant-based eaters and carnivores alike.
CATELLI® Protein Penne
|extra firm tofu|
|1||each small red onion, zucchini and portobello mushroom cap|
|each ketchup and sodium-reduced soy sauce|
|each balsamic vinegar, brown sugar and toasted sesame oil|
|slivered fresh basil|
|1||Cut tofu, red onion, zucchini and mushroom into 1/2-inch (1 cm) thick slices; quarter orange pepper.|
|2||Whisk ketchup, soy sauce, vinegar, sugar and sesame oil until combined. Brush 2 tbsp (30 mL) sauce mixture over tofu and marinate for 10 minutes. Preheat grill to medium and grease well.|
|3||Toss vegetables with olive oil. Grill vegetables and tofu for 10 minutes, turning as needed, until tender and marked.|
|4||Meanwhile, cook penne according to package directions. Reserve 1/2 cup (125 mL) cooking water before draining.|
|5||Roughly chop tofu and veggies; toss with hot cooked penne, reserved cooking water, basil and remaining sauce mixture.|
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