"Honey" and Mustard Tofu Penne

This is a veganised version of a recipe from Women's fitness magazine.

serves 2

50g wholewheat penne pasta
140g tofu
1/2 onion, diced
1 clove garlic, crushed
2-3 celery stalks, sliced
50 mushrooms, sliced
3-5 cherry tomatos, halved
1/4 tablespoon light mayonnaise (soy)
1 tsp wholegrain mustart
1/4 tablespoon agave syrup

1. cook the penne pasta according to the instructions on the packet, then drain.

2. Meanwhile cook the tofu under a grill until cooked, turned halfway, then cut into bit-sized chunks.

3, heat oil in large frying pan, add onion and garlic, cook for 3 min or until onion softens. Add the celery, mushrooms and tomatos and cook for 5 min or until the mushrooms soften.

4. Mix the mayonnaise, mustard and agave syrup in a separate bowl. Then add the sauce to the pan, along with the penne and tofu. Stir well and serve.