Dry-Rubbed Tofu with Spelt Elbows

Place the tofu on a flat surface between 2 layers of tissues. Press the slab of tofu with a weight on it for 15 minutes so that excess moisture is drained out.

In a bowl combine Italian seasoning, crushed pepper and half the salt for the dry rub. Cut tofu into square pieces and mix in the dry rub properly so that all the pieces of tofu are coated with the dry rub. Let sit for 30-40 minutes.

Preheat oven to 375ºF.

In the meantime, boil the spelt elbows.

In a separate pan, heat oil. Add garlic first so that the oil is flavored with it. Add onion and sauté until soft and translucent. Add the green and red peppers and sauté until soft. Add the tomatoes. Cover and cook until the tomatoes releases its juice. Add the remaining salt and ketchup; mix well.

In a baking dish, put a thin layer of the tomato mix. Add another layer of the pasta. Add half of the tofu as another layer. Pour another layer of the remaining tomato mix. Lastly, top with the remaining tofu.

Bake for 25 minutes. Take it out and sprinkle the mozzarella cheese evenly over it. Bake again for another 5 minutes or until the cheese melts.

Serve hot!