Pasta with Garlic Scapes, Greens and Red Peppers

1 bunch of garlic scapes, trimmed of hard stems and blossoms, cut in 1/2” pieces

1 bunch of kale, hard stems removed, chopped

1 bunch of swiss chard or other greens, chopped

2 roasted red peppers, sliced thin

8 oz extra firm or super firm tofu, cut in 1 cm pieces

8 oz gluten free pasta (Tinkyada rice pasta is my favorite brand), cooked

3-4 sprigs of fresh oregano, chopped finely, stems removed

3 tbsp olive oil

salt and pepper to taste

Heat olive oil in skillet and saute scapes, salt/pepper and oregano for 3-4 minutes or until tender. Add kale and chard and cook 2 minutes or until wilted. Remove from heat. Stir in tofu and peppers and let stand. Cook pasta according to package directions. Combine all ingredients and serve warm. Consider topping with Violife grated parmesan and/or diced fresh tomatoes.