Tofu (100g - firm, cubed)
Courgette (100g - cubed)
Garlic (1 clove - finely chopped)
Olive oil (1 tbsp)
Tomato purée (200g)
Pepper (freshly ground)
Parsley (fresh - chopped)
1) Bring a large pot of water to the boil. Add the pasta and cook 'al dente.
2) In a large frying pan, heat olive oil and add the courgette, tofu and garlic. Fry for about 2 minutes, stirring continuously until the courgettes start to soften.
3) Add the tomato purée and cook until the courgettes are soft. Season with salt (if necessary) and freshly ground black pepper.
4) When the pasta is cooked (it should take 10 minutes), drain well and add to the sauce. Toss the pasta through the sauce and spoon onto plates. Sprinkle with chopped parsley.