An easy to make anytime pasta with a vegetable packed tomato sauce, using whatever vegetables you have to hand. Jazzed up here with some miso marinated tofu to make a completely vegan meal. You could of course use grated cheese instead.
Place all of the marinated tofu ingredients except the tofu and olive oil into a bowl and mix everything together. Add the tofu pieces and stir gently until everything is covered. Marinade overnight of possible, but at least ½ an hour. Stir occasionally so that the tofu can absorb as much as the marinade as possible.
Five minutes before the pasta is ready to be served, fry the tofu pieces in the olive oil over a medium heat until they are nicely burnished.
Pasta's Last Stand
Fry the onions, celery, carrots, pepper and garlic in a large pan over a moderate heat for 10 minutes, stirring occasionally.
Add the water and clamp a lid on the pan so that the vegetables can soften. Simmer for about 5 minutes.
Add all the remaining ingredients except the pasta. Bring to a boil, cover and simmer for 15 minutes or longer if you prefer. The longer the sauce simmers, the better it is.
Meanwhile cook the pasta according to packet instructions.
Serve the pasta in large bowls. Ladle on some sauce, then scatter over some miso marinated tofu.
Notes
Any leftover marinade can be added to the pasta sauce.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.