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.

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