Recipe: Easy and Fast Vegetarian High-Protein Pasta

1/2 box whole grain high protein pasta (I used spaghetti)

5-6 fresh tomatoes, chopped

2-3 cloves fresh garlic, minced

parsley, oregano, basil and thyme to taste

(Substitution for tomatoes and spices = 1 can stewed tomatoes – cut up with kitchen shears while still in the can to leave small chunks)

1/2 cup goat cheese

dried shitaki mushrooms (or your favorite variety)

1 package extra high protein tofu

salt and pepper

Chop tofu into 1/2″ cubes. (in a standard brick of tofu, make 3 slices horizontally through the brick as it’s standing on its largest side, slicing parallel to the cutting board. Then make 5 even slices down through the top across the length, and 3 even slices across the width. This should give you approximately the right sized cubes.) Add a tablespoon of olive oil to a saute pan, and sear all sides of tofu until slightly crunchy on the outside.

Boil water for pasta. Roughly chop or hand-crumble dried mushrooms and toss into water as it’s heating up. Once boiling, add pasta and cook 7-8 minutes or per package directions.

While pasta cooks, toss tomatoes, garlic, spices into a saucepan. Add goat cheese and heat up slowly. Stir occasionally to melt cheese. Add tofu once cooked, and toss thoroughly.

Once pasta is done, add to sauce pan and toss to coat evenly.

Serve hot.