Roasted Vegetable Pasta Salad with Tofu and Roasted Almonds

Toss the vegetables with the olive oil below, and roast as 350 for 15-20 minutes until tender:

1 lb. bell peppers in assorted colors, but into bite size pieces
3/4 lb. zucchihi, cut into 1/4" slices
1 sweet yellow onion, coarsely chopped
6 cloves garlic, unpeeled (more if you like)
1 T olive oil

In the last 10 min., add to teh oven:
1/2 c almonds

Peel and chop garlic after it has been roasted, chop the almonds coarsely if you like and toss with the roasted vegetables in a salad bowl.

While the vegetables are roasting, cook in salted waer to al dente, then drain adn do not rinse:
1/2 lb. ww bow tie or fusilli pasta

Add the pasta to the vegetables and toss with:
1/2 lb. extra-firm tofu, pressed dry and grated
1/2 oz. minced fresh basil
1/2 - 1 c . Italian salad dressing

Yield: 2 quarts

From "Tofu Quick and Easy" by Louise Hagler