Ratatouille Pasta with Tofu and Bok Choy

Instructions

1. 1

   **Cook the Pasta**: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

2. 2

   **Prepare the Tofu**: In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the cubed tofu and cook until golden brown on all sides. Season with salt and pepper. Remove from skillet and set aside.

3. 3

   **Sauté the Vegetables**: In the same skillet, add another tablespoon of olive oil. Add the diced onion and bell pepper, sautéing for about 3-4 minutes until softened. Then, add the diced zucchini and cook for another 3 minutes.

4. 4

   **Add Bok Choy**: Stir in the chopped bok choy and spring onions, cooking for an additional 2-3 minutes until they are tender but still vibrant in color.

5. 5

   **Combine with Sauce**: Pour in the tomato sauce, mixing well to combine all the vegetables. Let it simmer for about 5 minutes, allowing the flavors to meld. Adjust seasoning with salt and pepper to taste.

6. 6

   **Mix with Pasta and Tofu**: Add the drained pasta and crispy tofu to the vegetable sauce. Toss everything together until well combined and heated through.

7. 7

   **Serve**: Transfer the pasta to serving bowls, sprinkle with grated parmigiano reggiano if using, and garnish with fresh herbs.