1 package baked tofu, Italian herb preferably
1 container of grape tomatoes
1 medium sweet onion
1 bulb of garlic, small cloves are best
2 cups whole wheat penne pasta
fresh herbs: parsley, basil, oregano- chopped
salt and pepper
Peel garlic cloves. Cut grape tomatoes in half length wise. Cut onion in large chunks.
Place all veggies in a roasting pan. Coat lightly with olive oil and season with salt and pepper. Bake at 450 for 15 minutes or until veggies are soft and lightly browning.
Cook pasta according to package directions. Drain, set aside.
Slice tofu thinly. Heat a tablespoon of olive oil in a nonstick pan. Add tofu when hot. Lightly brown both sides. Season with garlic, salt, and pepper if it is not already seasoned.
When everything is done, throw it all in the skillet with the tofu. Add another tablespoon or so of olive oil. Toss well. Mix in chopped fresh herbs and serve.