INGREDIENTS:
- 1 teaspoon salt
- 1 package angel hair pasta
- 1/4 cup corn, sunflower, or grape seed oil, divided
- 2 teaspoons minced garlic
- 2 tablespoons chopped scallions
- 2 cups cubed (1”) Extra Firm Tofu
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 1 teaspoon salt (more or less to taste)
- 1 (28 ounce) cans diced tomatoes, drained
- 1/2 cup dry white wine
- 1/4 cup chopped parsley
- ½ cup chopped fresh basil
DIRECTIONS: 
- Bring a large pot of water to a boil, and add 1 teaspoon salt. Cook pasta in boiling water until al dente. Drain pasta in a colander and rinse with cold water to prevent sticking.
- Heat ¼ cup oil in a large non-stick skillet over medium heat. Cook garlic and scallions, stirring constantly, until tender, about 1 minute (do not let garlic burn). Add the tofu, one teaspoon of salt, smoked paprika, cayenne and 2 tablespoons of white wine; cook for 5 – 7 minutes, until tofu begins to brown. Remove tofu from the skillet, set aside.
- Stir remaining wine, tomatoes, parsley, and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Add the pasta to the sauce mixture, toss well, until combined, and continue cooking for 2 – 3 minutes, until mixture is hot. Add the Tofu last, and mixture gently. Sprinkle pasta with basil and serve immediately.
Bon Appétit!
