This recipe adaptation has added tofu and seasonings from Kate Scarlata and Dee Dee Wilson's original recipe.
Cut the tofu in 1/4 inch thick strips and cut each piece inhalf. Make a marinade with lemon, olive oil, oregano, basil, thyme, red pepperflakes, salt and pepper. Marinate the tofu for about an hour or less if youneed to eat in a hurry. Preheat oven to 425 degrees. Place tofu on a non-stickcookie sheet along with the marinade and bake for about 15 minutes until tofuis brown and crispy. This makes a great meat substitute for pasta, sandwichesor soup.
Slice bell peppers, toss them in olive oil and roast alongwith tofu (see above). Roast for about 425 degrees for about 10-15 minutes.Take the peppers and tofu out of the oven.
Chop up parsley and measure 3/4 cup.
Bring 5 quarts of water to a boil in a large pot. Add pastaand boil, stirring often. Cook pasta until al dente. Drain. Place in a servingbowl and add olive oil, chopped parsley and peppers. Toss lightly. Season withsalt and pepper to taste. Add tofu to the top. Sprinkle with Parmesan cheese.