Whole Wheat Pasta with Tofu and Kale

This is really easy and tasty, although it's not fermented or sourdough. It's what we had for dinner growing up when we were too busy to cook.

1/2-3/4 lb. whole wheat pasta

2 tbsp. canola, safflower, or olive oil

1 lb. firm or extra firm tofu (not silken), drained well

Salt, pepper, hot pepper, and garlic powder to taste

1 bunch kale, center stalks removed and leaves torn into bite-size pieces

1 jar of your favorite tomato sauce

Parmesan cheese, optional

Bring a large pot of water to boil; cook pasta according to package directions.

Meanwhile, heat the oil in a large pan (preferably cast iron) over medium-high heat, and crumble the tofu into the pan. Larger, bite-size chunks work well. Stir the tofu often, scraping the bottom to get any browned bits.

Sauté the tofu until excess liquid has evaporated and the tofu is lightly browned. Sprinkle with salt and pepper and spices, and add the kale. Stir often while the leaves cook down. When the kale is tender, stir in the tomato sauce, taste for seasonings, and heat through.

Serve the sauce over the pasta; sprinkle with Parmesan cheese if desired.