Green Lentil Rotini with Lemon Rosemary Tofu


  • 1 box Tolerant Green Lentil Rotini
  • 14 ounces extra-firm tofu, drained, pressed, and cubed
  • 2 tablespoons lemon juice
  • 2 tablespoons avocado oil
  • ¼ cup organic shallots, finely chopped
  • ½ cup organic roasted red peppers, julienned
  • 1 garlic clove, crushed
  • ¼ cup fresh rosemary, finely chopped
  • Salt and pepper to taste


  1. Cook Tolerant Green Lentil Rotini according to the package directions. Set aside.
  2. Marinate tofu with lemon juice, fresh pepper, and salt for 10 minutes. Transfer to a small pan and cook over medium heat for 3-5 minutes
  3. In a large skillet add avocado oil and shallots, cook over medium heat until golden brown.
  4. Reduce heat and add roasted red peppers, garlic, tofu, and rosemary.
  5. Fold the pasta into the vegetables and tofu.
  6. Serve warm with salt and lemon juice to taste.
  7. Enjoy!