Red Lentil Rotini Almandine with Rosemary Balsamic Tofu


  • 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


  1. Cook Tolerant Red Lentil Rotini according to the package directions. Set aside.
  2. In a medium pan add olive oil and onions, sauté for 2-3 minutes.
  3. Add balsamic vinegar, sugar, red bell pepper, carrots and cook for 5 minutes on low heat. Remove from heat once vegetables are tender.
  4. Using the same pan add butter, tofu, almonds, and rosemary. Let brown while occasionally stirring.
  5. Put vegetables, tofu mix, and pasta back into the pan for 3 minutes.
  6. Serve warm and garnished with parsley.
  7. Enjoy!