Tofu-Vegetable Marinara with Parmesan

Tofu-Vegetable Marinara with Parmesan

Makes 2 servings

This dish also works well with chicken.

6 ounces form tofu, sliced
1 tbsp. olive oil
1 cup chopped summer squash
2 cups sliced portobello mushrooms
1 cup marinara sauce
2 tbsp. chopped fresh basil
1 cup cooked whole grain pasta
2 tbsp. grated Parmesan cheese

Heat oil in a medium skillet. Sauté tofu over medium-high heat until just browned, about 5 minutes. Add squash and mushrooms, and sauté until tender, about 5 minutes. Stir in marinara sauce and basil; cook until warmed through. Spoon over pasta and sprinkle
with Parmesan cheese before serving.

Calories- 370
Total Fat- 15 g
Saturated Fat- 2 g
Carbohydrates- 41 g
Fiber- 8 g
Protein- 19 g
Cholesterol- 5 mg
Sodium- 550 mg