Hello lovelies, I’d like to share a super quick, nutrient rich, and tasty dinner I threw together recently. The other night I was starving to death, I had just gotten home from a long day of work and was on the verge of settling for ramen. Well, when I opened the pantry in search of a “tide-me-over-til-dinner” snack, I discovered I still had a half box of garden rotini.
What is garden rotini exactly you ask? Well, garden rotini are rotini noodles that are infused with some of the best veggies of the garden–carrots, spinach, celery, and tomato. Frequently garden rotini boxes will advertise on the box that a serving of rotini constitutes a half serving of veggies. Anyhow, I was quite pleased by the rotini. I also recalled having a 1/3 of a block of tofu in the fridge that needed to be used ASAP. Scanning lower into my fridge, I noticed left-over crimini mushrooms and spinach and decided to quickly put together a “garden tofu rotini” dish.
**Garden Tofu Rotini**
What you’ll need:
2 cups water
1 cup veggie rotini (garden rotini)
1 cup pasta sauce (look for a tomato basil sauce but any tomato based pasta sauce works fine)
1/2 tsp iodized sea salt
1 1/2 tsp oregano
1 1/2 tsp crushed garlic (or if you have more time on your hands, use fresh garlic–just make sure to finely mince)
1/3 block of firm tofu, cubed into small pieces
1/2 cup fresh spinach leaves
1/4 cup crimini mushrooms
boil 2 cups water in a heavy duty saucepan. add sea salt. once boiling add rotini, bring down heat to medium. cook for about ten to fifteen minutes, or until tender. as rotini is simmering, combine all other ingredients in a large wok/frying pan. cook for 1 minute on high, then bring heat down to medium. once spinach has wilted and tofu has taken on a slightly more firm texture, bring heat down to low. if you need to, add some more pasta sauce; altogether the ingredients in your pan should only take 6 minutes or so to cook. once your rotini has finished cooking, drain the rotini. add rotini to your wok and gently stir until everything is combined.
and there you go-a super yummy summer-y dish. serve with a side salad, and if you’d like an extra kick sprinkle vegan parmesan or regular parmesan on top.