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Ingredients
  • 8 ounces extra-firm lite tofu, not silken (Or instead of marinating and baking tofu, substitute 1 can of chickpeas, drained)
  • 2 tablespoons light soy sauce or tamari
  • 1 tablespoon cider vinegar
  • 1 tablespoon water
  • 1 clove garlic, slightly crushed
  • 1 pound penne or spiral pasta (use gluten-free rice pasta, if necessary)
  • 1 bunch asparagus, tough ends removed and sliced into 1 ½-inch pieces
  • 2 medium zucchini, halved lengthwise and cut into ½-inch slices
  • ½ yellow or red pepper, chopped
  • 8 ounces grape or cherry tomatoes, halved if large
  • 2 to 3 tablespoons fresh herbs of choice (I used basil, oregano, and parsley)
  • ½ to ¾ cup Italian dressing made from olive oil, red wine vinegar, balsamic vinegar, Italian herbs, salt and pepper
  • salt and fresh pepper, to taste
  • optional: sliced black olives, added just before serving
Note: Ingredients may have been altered from the original.
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