Tofu Lentil Veggie Pasta with Marinara

I had the Kashi Tuscan Veggie Bake frozen meal the other day...

...and it reminded me of this meal that I've been wanting to make for a while now.

 Tofu Lentil Veggie Pasta with Marinara

Ingredients:
Frozen or Fresh:
Yellow Squash
Zucchini
Cauliflower
Carrots

1/4 C (Dry)Brown lentils
7 oz Whole wheat pasta (half a regular size box)
10 oz Marinara Sauce (2/3 jar)
1 package firm/extra firm tofu

All Seasonings to taste:
McCormick Italian Seasoning mix
Italian Dressing (optional -  I had the good seasonings dressing mixed up in the fridge)
Garlic Powder
Dried Tarragon
Pepper
Salt
Directions:

1. Cook Lentils using package instructions
2. Soak up as much liquid as possible out of the tofu (I use paper towels and squash the cube down into it)
3. Cube the tofu cube and add dry seasonings except tarragon and drizzle Italian dressing over the tofu
4. Boil the noodles until al dente (package instructions)
5. Sautee frozen (or fresh) veggies adding the tarragon and more of the same seasonings as on tofu
6. Transfer veggies to a cutting board and add tofu to the same pan to brown
7. Chop veggies into smaller bite size pieces
8. Drain pasta and finish browning the tofu
9. Mix all ingredients together in a large container and add cheese (i.e. Parmesan) if desired.

In Pictures

Sautee yellow squash, zucchini, carrots, cauliflower with spices

Cook Lentils, These are not red/yellow lentils don't know why they look it in the pic.

After drying out the tofu, cubing it, and add spices/italian dressing

Love Muir Glen

Chop up the veggies

Cook and drain (whole wheat rotini) noodles

Tofu browning nicely

Mix everything together, add some cheese, and its ready to take to work..or just eat..

I was thinking this would taste good with some sauteed spinach as well. The tarragon gives it a slightly sweet taste so you don't have to add sugar to it. (Of course the jarred pasta sauce has its own sugar addition.) This would probably freeze well too.