Mmmm..
The two halves of this meal definitely didn't go together, but they were both delicious and as I am not competing in any sort of food network challenge, I don't think it mattered.

I wanted to get as much food-group diversity as possible into this, so it's got almost equal parts tofu, vegetables and pasta.

I set the water to boil for the pasta and heated some sunflower oil in a pan. I had marinated my tofu in this amaaazing stuff (President's Choice Garlic + Rosemary White Balsamic Marinade) and threw that in to cook first. Then I chopped up a green pepper and put that in after the tofu had begun to brown. When the water was boiling I put in some rotini and just stirred everything for a while. I saw some mushrooms in the fridge and thought, "what the heck!" so I chopped them into bite-size pieces and added them to my stirfry.

For the pasta sauce, I had half a can of Ragu in the fridge.. but I wanted to make it fresher feeling, so I decided to add some spinach. I happened to have a bunch from a couple days ago so I chopped up about two handfuls of it and mixed it in with the sauce. Then I microwaved the mixture.

Everything was finished at the same time, so that worked out well.

And it was good!