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Vegan Tofu and Bell Pepper Pasta Ingredients: 8 ounces (225 grams) of pasta (such as spaghetti or penne) 14 ounces (400 grams) of firm tofu, drained and pressed 2 bell peppers (any color), thinly sliced 1 medium onion, thinly sliced 3 cloves of garlic, minced 4 medium tomatoes, diced 3 tablespoons of olive oil Salt and pepper to taste Fresh basil leaves, for garnish (optional) Instructions: Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside. Prepare the tofu: Cut the tofu into small cubes or thin slices, whichever you prefer. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the tofu and cook for about 5 minutes, or until it becomes golden brown and crispy. Remove the tofu from the skillet and set it aside. Sauté the vegetables: In the same skillet, add another tablespoon of olive oil. Add the sliced bell peppers and onion to the skillet and sauté for about 5 minutes until they start to soften. Add the minced garlic and cook for an additional minute. Add tomatoes and seasoning: Add the diced tomatoes to the skillet with the sautéed vegetables. Season with salt and pepper to taste. Reduce the heat to medium-low and simmer the mixture for about 10 minutes, stirring occasionally, until the tomatoes have softened and released their juices. Combine the tofu and pasta: Add the cooked pasta and sautéed tofu to the skillet with the tomato and vegetable mixture. Drizzle the remaining tablespoon of olive oil over the mixture and gently toss everything together until well combined. Serve: Remove the skillet from the heat. Divide the tofu and bell pepper pasta into four portions and transfer them to serving plates. Garnish with fresh basil leaves, if desired. Additional Tips: If you prefer a spicier dish, you can add a pinch of red pepper flakes or a dash of hot sauce while sautéing the vegetables. Feel free to experiment with other vegetables such as zucchini, mushrooms, or spinach. Just make sure to adjust the cooking time accordingly. For extra flavor, you can sprinkle nutritional yeast or vegan parmesan cheese on top of the finished dish. If you don't have fresh tomatoes, you can use canned diced tomatoes instead. Just drain them before adding them to the skillet. To save time, you can prepare the tofu ahead of time by pressing and cubing it the night before. This will also help it absorb more flavors. Enjoy your delicious vegan tofu and bell pepper pasta dinner!