Pasta With Tofu & Tempeh

All of us need a change in our cooking routine. After a few days of quinoa, we move to roti, then to good old rice dishes, dals and more dals, and then to some soups & sandwiches (out of guilt), then some idlis and dosas, and finally round up and land on easy and comforting pasta. But to assuage the guilt of resorting to pasta, I throw in lots of protein and nutrient rich tempeh (basically soy cakes) and tofu. And some vegetable for good measure. In my head, it's a balanced meal! 

To make things better, I discovered (a delayed discovery, I should add) that our wonderful grocery store sells something called Super Pasta! Not just whole wheat/multi grain, but with the addition of other wonderful nutrients. So, really, my cooking has been planned for the next several weeks!

Ingredients (serves 5-6):

1. 2 shallots, sliced
2. 3 cloves of garlic, minced
3. 1 teaspoon Italian seasoning/ herb de provence
4. 3 tablespoons Olive oil
5. 1 cup cubed tempeh 
6. 1.5 cups (4 ounces) cubed extra-firm tofu
7. 12 spears of asparagus, roasted (trim the woody ends, coat the spears with a little drizzle of olive oil, sprinkle with salt and pepper, and bake at 425 F for 20-25 minutes)
8. 2.5 cups marinara sauce / pasta sauce of your choice 
9. 1 pound / 1 package of bow-tie pasta (bow tie pasta yields more quantity); super pasta or whole wheat would be better for a guilt-free meal.
10. Salt and pepper as needed (depending on how much salt the sauce has)

Preparation: 

1. Heat 1.5 tablespoons oil in a skillet. When hot, saute/shallow fry the tofu and tempeh. In order to crisp and brown them evenly, don't move them around too much and let each side crisp undisturbed. When golden brown, remove and drain on paper towels. 
2. Bring a pot of water to a boil. Add lots of salt, some olive oil and add pasta. Cook for 11-12 minutes or as per the instructions on the package
3. As the pasta is cooking, heat remaining oil along with Italian seasoning / herb de provence. When the oil is hot, add shallots and garlic and fry until soft and translucent. 
4. Add the roasted asparagus (chopped) and saute for a minute
5. Add the pasta sauce and heat through for a couple of minutes along with some salt and pepper. 
6. When the sauce is warm, add the fried tofu and tempeh and mix well. Remove from heat. 
7. The pasta will be cooked by now. Drain and wash it with cold water to stop the cooking. Add the cooked pasta back into the pot and mix it with the warm sauce. 

Adjust for seasonings and serve immediately.

Tempeh can also be steamed and sauteed, or just steamed.