1/4 cup (50 mL) oil, divided
1 pkg (350 g) firm tofu, drained and cubed (1/2 inch/1.25 cm)
1/2 cup (125 mL) finely chopped onion
5 cloves garlic, finely chopped
3 cups (750 mL) chopped assorted mushrooms
1/2 tsp (2 mL) salt
1/8 tsp (0.5 mL) freshly ground pepper
1 can (28 oz / 796 mL) crushed tomatoes
1 can (14 oz / 398 mL) diced tomatoes
1 cup (250 mL) halved grape tomatoes
1 tsp (5 mL) red pepper flakes
5 cups (1.25 L) whole wheat rotini pasta, cooked, rinsed and drained
1/4 cup (50 mL) chopped ripe olives
1/4 cup (50 mL) chopped fresh oregano
1/4 cup (50 mL) chopped fresh parsley
1/4 cup (50 mL) slivered fresh basil
1 tsp (5 mL) sugar
1 cup (250 mL) freshly grated Asiago cheese

Heat 1 tbsp (15 mL) oil in a Dutch oven over medium heat. Add tofu and cook, stirring, until golden brown on all sides, about 4 – 5 minutes. Drain tofu on paper towels; set aside.

Heat remaining 3 tbsp (40 mL) oil in pan. Add onion and saute for 2 minutes. Add garlic and saute for 1 minute. Add mushrooms, 1/2 tsp (2 mL) salt and pepper. Cook, stirring frequently, for 5 minutes or until liquid is evaporated.

Preheat oven to 350°F (180°C). Return tofu to pan. Stir in crushed tomatoes, diced tomatoes, grape tomatoes and red pepper flakes. Bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 20 minutes.

Stir in next 6 ingredients (cooked rotini through sugar). Season to taste with additional salt. Spoon mixture into a greased 9x13 inch (23x33 cm) baking dish. Sprinkle with cheese.

Bake, uncovered, for 30 minutes or until bubbly and heated through. Serves 6 - 8. 

Last updated on May 24, 2019