Ingredients
2 cups (1/2 lb) pasta
8 oz. tofu cutlet or extra firm tofu cube 1 inch
1/3 cup fresh parsley
1/2 cup fresh basil leaves
4 diced tomato
1 cup diced green cabbage
1 diced green bell pepper
4 cups fresh spinach chopped
red pepper flakes to taste
2 tbsp. fresh or 1 tsp. of dried oregano
Secret Ingredient - Hold this thought while preparing this dish - "I am patient because I take time to understand the self, enabling me to become a friend to the world and a healer of hearts."
1. To cook pasta al' dente bring water to boil and add pasta, 1 tbsp oil, and 1 tsp salt. Cook on med. low heat. Cover most of pot, but leave crevice for pasta to breathe and cook for 25 minutes. When rinsing and draining pasta, reserve 1 cup of water.
2. In saucepan add 1 tbsp. of olive oil and red pepper flakes to taste. Add cabbage, bell pepper, tofu and tomatoes and sauté for about 1-2 minutes. Add oregano, 1 tsp. salt and parsley, sauté for another minute. Cover and let cook about 5 minutes.
3. Add spinach then cover and cook until the spinach wilts (2 minutes). Add pasta and basil leaves and 1 cup reserved liquid. Saute' on low heat and cover let steam for 1-2 minutes.