Ingredients:

1 pkg Stir-fry Tofu, sliced
4 cups cooked Linguini
1 cup of vegetable broth
1 cup mushroom, sliced
1 bunch spinach, washed
1 onion, sliced thin
1 red pepper, finely diced
4 tbsp tomato puree
1 tsp canola oil
1 tsp garlic, finely diced
Salt and pepper to taste

In a non-stick pan, sauté onions and garlic in oil until fragrant, add the tofu, mushroom and pepper, stirring for 2 minutes. Mix broth and tomato puree. Add to pan along with pasta. Cook until sauce thicken, add spinach, toss well and serve immediately. Salt and pepper to taste.