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Photo credit: Julie Siegel

Marinated Tofu & Twistetti
8 Servings

1 cup hot vegetarian beef broth, divided
3 Tbsp. mellow white miso
3 Tbsp. tamari
1 tsp. granulated garlic
1 tsp. dried oregano
3 Tbsp. thinly sliced scallions
1 (12 oz. pkg.) firm nigari tofu, sliced into 12 -1/4 inch thick pieces

1 tsp. olive oil
1/4 tsp. crushed red pepper
1 Tbsp. dried minced garlic
1/3 cup thinly sliced scallions
1 1/4 cup thinly sliced baby carrots
2 1/2 cups broccoli florettes
1 (14 1/2 oz.) can Mexican stewed tomatoes
1/3 cup vermouth

1 (12 oz.) pkg. pasta twists (twistetti or Rotelli)
3 Tbsp. rice butter spread

Place 3/4 cup of the hot broth in a medium liquid measuring cup (non-reactive). Blend the miso with the remaining 1/4 cup of broth in a small bowl and add to the broth with the tamari, garlic, oregano and scallions. Divide the tofu into 12 slices and place them in a non-reactive (glass or ceramic) bowl covered with the marinade. Place the covered container in the refrigerator for up to 3 days, turning the tofu in the marinade once each day. Warm oil , crushed pepper and dried garlic in an electric frying pan or 5 quart saucepan over medium high heat 2 minutes. Ad the scallions and carrots and saute mixture 3 minutes. Remove the tofu from the marinade and add to the saute. Cook mixture 5 minutes, or until tofu is browning. Add the broccoli and cook 3 minutes before adding the vermouth.Snip stewed tomatoes into smaller pieces and add to the pan. Reduce heat to low, and simmer mixture, stirring occasionally. Simmer gently, stirring occasionally until ready to serve. Cook pasta according to package directions and toss with rice butter. Add some of the light tomato sauce, mounding some tofu and veggies at the center. Serve with reamining sauce/veggies/tofu

Enlightened Twistetti (Tofu)
Nutrition Analysis: per 8 oz.serving
Protein 11g, Carbohydrate 25g, Fiber 5g, Fat 3 g, Chol. 0 mg, Calcium 89 mg Sodium 306 mg
Calories 177
from Protein: 25%, from Carbohydrate: 59%, from Fat: 15%

Traditional Twistetti (Pork)
Nutrition Analysis: per 8 oz.serving
Protein 18g, Carbohydrate 20g, Fiber 2g, Fat 27 g Chol.78mg, Calcium 46mg, Sodium 598 mg
Calories 408
from Protein: 18%, from Carbohydrate 20%, from Fat: 62%