1 cup tofu, cubed
2 carrots, diced
1 cup okra, diced
1/2 cup broad beans
1/2 cup green peas
1/2 cup edamame
1 teaspoon dried basil
black pepper, to taste
large jar (28-32 ounces) pasta sauce
penne pasta (I use wholemeal), to serve
1. Place all vegetables and tofu into a pan and saute for a few minutes.
2. Add pasta sauce and seasoning.
3. Simmer until vegetables are tender. Serve with pasta.
Source of recipe: Whipped up with a few leftovers. Corn would make a colourful addition.