Whole Wheat Pasta with Tofu and Kale
This is really easy and tasty, although it's not fermented or sourdough. It's what we had for dinner growing up when we were too busy to cook.
1/2-3/4 lb. whole wheat pasta
2 tbsp. canola, safflower, or olive oil
1 lb. firm or extra firm tofu (not silken), drained well
Salt, pepper, hot pepper, and garlic powder to taste
1 bunch kale, center stalks removed and leaves torn into bite-size pieces
1 jar of your favorite tomato sauce
Parmesan cheese, optional