Ingredients

• 8 ounces penne or other pasta of your choice
• 1/2 (14 ounce) package firm tofu
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup sliced red onion
• 3/4 cup quartered fresh mushrooms
• 2/3 cup whole walnuts
• 3 tablespoons red wine vinegar
• 1 tablespoon black pepper
• grated Romano cheese to taste

Instructions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until tender; drain.
2. In the meantime, cut the tofu into 1/4 inch thick by 2 inch wide slices. Heat the olive oil in a saute pan over medium-high heat. Cook the garlic and onions and cook until they begin to soften, about 1 minute. Stir in the mushrooms, walnuts, vinegar, and black pepper, turn heat to medium-low and allow to simmer for 2 to 3 minutes. Gently fold in the tofu slices, cover, and allow to simmer for about 5 minutes more.
3. When the pasta has cooked, toss it with the tofu mixture, and sprinkle with Romano cheese.