Green Lentil Rotini with Lemon Rosemary Tofu


  • 1 box Tolerant Organic Green Lentil Rotini, cooked according to the directions on the package
  • 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 Organic 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 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 pasta into vegetables and tofu.
  6. Serve warm with salt and lemon juice to taste.