After days of eating Thanksgiving leftovers, I wanted a quick, easy to prepare meal that had nothing to do with Thanksgiving style food. This recipe fit the bill! Check it out! It’s quick, healthy and delicious.

When you make this recipe, post your photo with the hashtag so I can see it: #iEatGreenRecipes on Instagram  (tag @ieat_green) and/or Facebook

Ingredients:

1 lb. Sfoglini pasta or pasta of your choice (W.W, Gluten-Free, or Brown Rice)
1 block of extra-firm tofu, cut into slices ¼” thick and then quartered
1 onion, cut into slivers
1 bunch broccoli, cut into bite-sized florets
Olive oil
1 lb baby bella mushrooms, cut in half or quarters
3 Tbs. garlic, minced
2 cups cherry tomatoes, sliced in half
¼ cup Marsala wine
¼ cup fresh Italian parsley, chopped
1 t. dried oregano
1 t. dried basil
1 orange pepper, cut into slivers
½ cup white wine
Salt and pepper to taste
Red pepper flakes (optional)
¼ cup toasted pine nuts

Instructions:

1. Cook pasta according to directions in salted water, until al dente.

2. In heavy cast iron skillet, fry the tofu slices in olive oil with 1 Tbs. fresh chopped garlic until golden brown on all sides. Set aside. Wipe out pan. 

3. Sauté the mushrooms in olive oil with 1 Tbs. fresh garlic until all moisture has evaporated and the mushrooms are crispy. Add the Marsala wine and cook until the wine is absorbed. Set mushrooms aside.

4. Meanwhile, cover bottom of large wok with olive oil. Add onions and sauté until soft. Add the broccoli, and 1 tablespoon chopped garlic. Cook for 5 minutes. Add the orange peppers, cherry tomatoes, and white wine and cook for 2 more minutes. Add the oregano, basil and pine nuts. Add the cooked tofu and mushrooms to the wok.

5. After a few minutes, add the pasta, and finish cooking the pasta with the vegetable till desired texture.  

6. Add salt and pepper to taste, along with the fresh parsley. Add Red Pepper flakes, if desired. Place on platter. Garnish with fresh parsley.

Serve immediately.