Tofu with Roasted Peppers Pasta

Sauce:
3 Bell Peppers (Any color you'd like)
12oz Tofu (Medium)
3 Garlic Cloves
1.5T Red Wine Vinegar
1/4C Nutritional Yeast
1t Red Pepper Flakes
Pinch of salt and Pepper, to taste

Pasta:
4 Zucchini
1C Basil

First, let's roast the peppers. Then start draining the tofu. Place the tofu between two thick towels and put something heavy on top, like a cast iron pot. Let it drain for about 15-30 minutes. With your spiral vegetable slicer, grind the zucchini into noodles. If you don't have a spiral slicer, just slice the zucchini into thin strips (like noodles). Put these noodles aside. Now, in a food processor, place the drained tofu, roasted peppers, garlic cloves, red wine vinegar, nutritional yeast, red pepper flakes, pepper and salt. Pulse all ingredients until smooth. Lastly, heat up a large non-stick pot on the stove at medium heat. Start by sautéing the zucchini noodles by stirring frequently. After 5-10 minutes, add in the tofu sauce. Once warm, stir in the basil and it is now ready to be served!

Serves about 4 people