Tofu & Broccoli Pasta

I like to make big portions of this dish, because it heats nicely. Not all food can be made in advance and still taste delicious when you heat it a few days later.

First, marinate for a couple of hours:

500g of Tofu, extract the maximum water possible and shred
3 Tbsp Soy sauce
1+1/2 Tbsp Garlic powder
1+1/2 Tbsp Saffron
1 tsp Salt

Mix everything well and cool it in the fridge.

Prepare your mise-en-place

2 Tbsp Olive oil
1 Onion, medium, diced
1 Bell pepper, diced
Random short pasta you like the best, I used about 400g of dry pasta for the 500g of tofu, but you can vary this wether you are on a low-carb, high-carb or random-carb diet. Cook it, cool it, put some olive oil in it so it doesn't get extra sticky icky before you use it.
750g Broccoli, boiled

Heat up that wok!
1. Sauté the onion in the olive oil.
2. Add the bell pepper, it's going to take a few minutes for it to soften down.
3. Add the marinated tofu, leave it for a few minutes. Check for salt, add a bit more if you need it.
4. Add in the pasta, mix everything well.
5. Add the broccoli, mix it in.
6. Enjoy!