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Garden Rotini With Tofu

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.


					
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About govegetarianista86

After transitioning to a meatless diet two years ago, Lauren and I had no choice but to learn lots of great vegetarian recipes---and fast---after all, we always loved great food. The reason for our decision to omit meat and most dairy products from our lives was quite simple. A vegetarian diet is healthier, kinder, and ironically much cheaper than one with meat. We created this website to show that being a vegetarian is one of the easiest and most rewarding lifestyles to partake in, and hope that both vegetarians and aspiring vegetarians alike will visit Go-Vegetarianista habitually. :) About the authors: Nadya Rousseau is an actor/writer/producer residing in Beverly Hills, CA. She moved to Los Angeles almost five years ago at the age of nineteen to pursue her career and to escape the boredom of her small town. As maintaining a svelte figure is often pivotal in the entertainment industry, she finds she has no trouble staying slim and healthy as a vegetarian. In addition to loving good food and helping others, she enjoys engaging in sarcastic banter--keep an eye out for her frequent sardonic jokes--you'll surely be amused!! Lauren Rheims, is a native of Pomona, CA, and now resides in Beverly Hills, CA. She is a fashion and nature photographer, and of course loves shooting pictures of super yummy food! Lauren at first was apprehensive about becoming vegetarian, being of Creole descent, enjoying delicious seafood and meat, was more or less second nature. However after she discovered just how easy it was to enjoy the same delectable meals sans meat, she was thrilled! Lauren is excited to show everyone the simplicity and allure of vegetarian fare--and just how fun it can be!

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