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Ingredients:

8 oz (about 230g) whole wheat or gluten-free pasta of your choice
1 block of firm tofu, pressed and cubed
2 tablespoons vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1 bell pepper (any color), thinly sliced
1 cup broccoli florets
1 cup sliced mushrooms
1 cup cherry tomatoes, halved
1/2 cup frozen peas
2 tablespoons soy sauce (or tamari for a gluten-free option)
1 teaspoon Italian seasoning
Salt and pepper to taste
Red pepper flakes (optional, for heat)
Fresh basil or parsley for garnish (optional)

Instructions:

Cook the Pasta:
- Bring a large pot of water to a boil. Add the pasta and cook according to the package instructions until it's al dente. Drain and set aside.
Prepare the Tofu:
- Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel or paper towels and placing a heavy object on top. After pressing, cut the tofu into bite-sized cubes.
Sauté the Tofu:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and sauté until they become golden brown on all sides. Remove the tofu from the pan and set it aside.
Stir-Fry the Vegetables:
- In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the chopped onion and garlic and sauté for a few minutes until the onion becomes translucent.
- Add the bell pepper, broccoli, mushrooms, cherry tomatoes, and frozen peas. Stir-fry for about 5-7 minutes until the vegetables are tender.
Season and Combine:
- Drizzle soy sauce over the stir-fried vegetables.
- Add the Italian seasoning and a pinch of red pepper flakes for some heat. Season with salt and pepper to taste.
Add Pasta and Tofu:
- Add the cooked pasta and sautéed tofu to the skillet with the vegetables. Toss everything together to combine and heat through.
Garnish and Serve:
- Garnish with fresh basil or parsley if desired.
Serve Hot:
- Serve the Tofu Pasta hot as a healthy and flavorful meal.