Adapted from Family Circle Magazine
Serves 6
1 14-oz package whole wheat or brown rice fusilli
1 pound Oryana tofu, crumbled
1 10 oz can enchilada sauce
1 14.5-oz can red beans, drained
1 15-oz can stewed or diced tomatoes
2 teaspoons chili powder, or more to taste
1 teaspoon ground cumin
1/4 teaspoon salt
1 cup shredded cheddar or jalapeño Monterey Jack
Boil pasta per instructions on box. Drain and set aside. While pasta cooks, combine stewed tomatoes, enchilada sauce, beans, and spices to make sauce. Simmer for 3 minutes. Add pasta and crumbled tofu to sauce and simmer a few more minutes to heat through. Top with half of cheese. Serve immediately. Use remaining cheese to sprinkle at the table.
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