Ingredients
- 1 box Tolerant Red Lentil Rotini
- 2 tablespoons olive oil
- 1 small white onion, thinly sliced
- ¼ cup balsamic vinegar
- 1 teaspoon sugar
- ¼ cup red bell pepper, sliced
- ¼ cup shredded carrots
- ¼ cup plant-based butter
- 6 ounces extra-firm tofu, drained and cut into cubes
- ¼ cup almonds, slivered
- ¼ cup rosemary, finely chopped
- Parsley, finely chopped
- Salt and pepper to taste
Directions
- Cook Tolerant Red Lentil Rotini according to the package directions. Set aside.
- In a medium pan add olive oil and onions, sauté for 2-3 minutes.
- Add balsamic vinegar, sugar, red bell pepper, carrots and cook for 5 minutes on low heat. Remove from heat once vegetables are tender.
- Using the same pan add butter, tofu, almonds, and rosemary. Let brown while occasionally stirring.
- Put vegetables, tofu mix, and pasta back into the pan for 3 minutes.
- Serve warm and garnished with parsley.
- Enjoy!