Vermicelli with Fresh Tomatoes Tofu and Pancetta

A fresh summer dish with fresh tomatoes and spicy tofu, and just a hint of pancetta for rich flavor.

1 brick extra firm tofu, cubed

1/4 tsp garlic powder

1/4 tsp ground coriander

1/4 tsp turmeric powder

4 oz pancetta, finely chopped

1 pint cherry tomatoes, cut in half

2 cloves garlic, minced

palmful basil leaves, chopped

8 oz tomato sauce

1/2 lb vermicelli

Sauté the tofu in a dash of olive oil in a non-stick skillet.  Season with coriander, garlic and turmeric.  Salt and pepper to taste.

Bring 2 quarts of water to boiling and salt generously for the pasta.  Add the pasta when boiling and cook al dente.

Meanwhile sauté the tomatoes in a dash of olive oil. 

Cook until they soften up a bit, about 5 minutes, and add the garlic.  Cook another 2-3 minutes. 

Add the basil and tomato sauce and lower to a simmer.

When the pasta is cooked, drain and tip into a serving platter.  Top with the tomato sauce and then the tofu pancetta mixture.  Garnish with more fresh basil.

Serves 4.