Lemon Pepper Veggies With Tofu and Pasta

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For today’s Friday favorite, this lunch was a quick creation that was super delicious. It is vegan, gluten-free and could easily be made low-carb by leaving out the pasta. I had some leftover in the fridge and it was a weight training day so I tossed some in. I have been keeping Tofu Cutlet on hand. I like that the edges are browned, you can cut it to cubes and they keep their shape. Great for salads and recipes like this.

Ingredients:

I container sliced mushrooms 8 oz.

1/2 bag of frozen green beans (steam in the bag size)

Vegan butter or olive oil

Lemon

Black Pepper

Garlic Salt

1/2 block of Tofu Cutlet or extra firm Tofu.

1/4 cup leftover gluten free pasta

Capers

Directions:

Steam green beans in microwave per package directions. Saute mushrooms in butter or oil. Add garlic salt, pepper and squeeze lemon on top. Add green beans and tofu cutlet cut into cubes. Add more seasoning as needed and more lemon. Cook about 2-3 minutes to develop flavor. Add pasta, cook one more minute. Serve and top with capers.

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