8 ounces penne or other pasta of your choice
1/2 (14 ounce) package firm tofu
3 tablespoons olive oil
2 cloves garlic, minced
1 cup sliced red onion
3/4 cup quartered fresh mushrooms
2/3 cup whole walnuts
3 tablespoons red wine vinegar
1 tablespoon black pepper
grated Romano cheese to taste
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until tender; drain.
In the meantime, cut the tofu into 1/4 inch thick by 2 inch wide slices. Heat the olive oil in a saute pan over medium-high heat. Cook the garlic and onions and cook until they begin to soften, about 1 minute. Stir in the mushrooms, walnuts, vinegar, and black pepper, turn heat to medium-low and allow to simmer for 2 to 3 minutes. Gently fold in the tofu slices, cover, and allow to simmer for about 5 minutes more.
When the pasta has cooked, toss it with the tofu mixture, and sprinkle with Romano cheese.