This is a very easy and delightful one-pot winter dish!

1 lb. package of Farfalle (Bowtie) pasta

1 square/block of firm tofu (optional, but great source of plant-based protein) cut into
small cubes.

12 oz bag of frozen, mixed vegetables

4 TBS extra-virgin olive oil

2 cups vegetable stock or vegan “chicken” stock

1 garlic clove

1 small onion chopped

½ cup grated parmesan cheese

Coarse salt & pepper to taste

fresh parsley leaves

Cook pasta al dente style according to package, drain and set aside.
In the same pot you cooked the pasta, add the oil and heat till warm, then add in the
onions and tofu. Sauté over medium heat until the onions are translucent and the tofu
lightly browned. Then add, garlic, sauté for 2 minutes, mixing, so the garlic does not get
too dark. Add frozen mixed vegetables and stir till they’ve warmed up.
Add in: Pasta, stock, and mix together. Bring to a simmer then cover and let it sit for 5
minutes. Season with salt & pepper to taste.
Place in bowls or on one big family-style plate and top with grated cheese and parsley.
Also good with some nice rustic bread dipped in olive oil.
We have all the ingredients you’ll need for this dish at Edge of the Woods!