Vegan tofu with pasta

We really loved this. We used the Tossibles Tofu in this dish--

We used in varying amounts:

5 good sized button mushrooms, chopped
1 onion, chopped
1 teaspoon or so chopped garlic
3 tab of tomato paste
water
1-2 tsp maple syrup
2 tab almond milk plain

4-5 Brussel sprouts sliced up
1 bell pepper, chopped (green)
couple handfuls fresh spinach
a dash or two of balsamic vinegar
a dash or two soy sauce
Italian seasoning (dry) sprinkled over
fresh oregano
fresh basil
salt
seasoned tofu (above)

optional olive oil, Parmesan cheese


We place some water in a ceramic non-stick pan and cooked the onions, peppers and mushrooms, Brussels sprouts until onions looked fairly tender. We sprinkled with the It seasoning, and salt, and the balsamic and soy sauce, tomato paste, maple syrup and 1/2 cup or more of water. We threw in the seasoned tofu pictured above and several handfuls of spinach (next time more of the spinach) and some fresh basil and fresh oregano (Probably a small handful of each of these herbs, chopped).  You can add more tomato paste or water until you get the desired consistency.

serve over pasta of choice and top with some sprinkles of extra virgin olive oil and Parmesan cheese (or a vegan choice) if desired

Note: tossibles were better cut in half in this dish/ would be also good baked.