Rigatoni with Roasted Tomatoes and Tofu

On a baking sheet, arrange tomato mixture 1. Bake at 375°F for 40 minutes, or until everything is tender.

Meanwhile, heat a skillet with butter and add the tofu. Cook over medium heat for 6–10 minutes, stirring, or until the pieces are well browned. Set aside.

Cook the pasta until al dente, drain and set aside.

Once ready, crush tomato mixture 1 with a fork. Add mixture 2 to it.

Combine the tomato mixture and the tofu with the pasta. Toss well.

Serve the pasta in wide bowls and top with Parmesan (optional).