First let me say thank you to every one who has been commenting. I will return the favor as promised.

I have been trying different vegetarian recipes because I am determined to eat healthier. DOTM is not really a fan of Tofu, but I made a dish that made him rethink his former opinion.

I even made some for my child-care provider who is on summer vacation but is still part of the family.

So what are the reviews? Well, hubby said, “I had doubts when I saw the olives, but this, this is TOFUking awesome.”

SWHS picked out all fo the tofu, mushrooms, peas, and carrots and ate them all. She was not a fan of the olives. In her words, “Yummmmmm” about the rest.

And CCP? Well, her family loved it. Her husband, who is not allowed to eat red meat anymore also loved it and told me that I could cook for him anytime.

Here’s the recipe:
Ingredients
1 pkg of Extra Firm Tofu (dried and diced into small cubes)
1 medium onion (chopped)
4 garlic cloves (chopped)
a palm full of fresh basil, parsley, and rosemary (chopped) leave a few leaves for pasta water
1 small package of frozen mixed veggies
2 small cans of black olives
1 can of mushrooms
1 box of mini penne
olive oil (to coat large skillet)
1/2 cup of soy sauce
2 shakes of Maggies seasoning

Instructions:
Boil water in a large pot. Add a few basil leaves to flavor the water.
Saute onions, garlic, herbs in olive oi.
Add Soy sauce and Maggies.
Add Tofu (mix well so that it is coated with previous mixture/ Let cook for 10 minutes toss lightly to coat.
Add other ingredients one at a time and mix.
Cover and let cook for 15 minutes, turn off pan and place mixture in a large mixing bowl.
Cook pasta until a little softer than normal, but not mushy.
Once pasta is drained, add past to the pan that you made the tofu mix in. This way the pasta will ssoak up the remaining oil and such.
Add pasta to mixing bowl and toss.
Serve at room temp.

Let me know how it turns out.

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