Beet-stained Penne and Vegetables

Beet-stained Penne and Vegetables
Servings: 4

1 lbs whole wheat penne
1 vidalia onion - sliced long
2 red beet -diced
4 T balsamic vinegar
3 T olive oil
20 large green olives, pitted and sliced
1 block crumbled tofu
10oz brussel sprouts - sliced thick
salt, red pepper flakes
1 T dried marjoram

Mix 2 T of olive oil and the balsamic vinegar and toss with the diced

beets. Let the beet bits marinate for about 1/2 hour.

Heat the remaining 1T of olive oil and saute the onions till browned.
Add the sliced brussel sprouts and saute for 3-4 minutes.
Add the olives and marjoram and saute for 1-2 minutes.
Add the dry curds and saute for another minute or 2 on low.
Take off the heat and toss with the beets, add the marinade into the

pasta too.
Season with red pepper flakes (and salt) as ne