1 lg. eggplant (about a pound) cut crosswise into 1/2 inch thick rounds
4 garlic cloves, quartered
1 c. fresh basil leaves
1 12-oz. jar roasted red peppers, drained
16 oz. extra-firm tofu
1/2 lb. penne or other tubular pasta
2 T. lemon juice
Preheat broiler. Arrange eggplant slices on a baking sheet, and place on oven’s top rack. Broil until eggplant is browned, about 5 minutes. Turn slices over, and brown other side an additional 5 minutes, or until browned. Cool, and cut eggplant into 1/4-inch wide strips.
Place garlic in food processor and pulse until finely minced. Add basil and pulse until minced. Add red peppers and process until smooth. Scrape sauce into a large bowl. Add tofu and combine sauce and tofu with a potato masher or large fork. Salt to taste.
Bring 3 quarts of water to boil in large saucepan. Add penne and salt to taste, and cook pasta. Drain. Mix cooked pasta, sauce/tofu mixture, eggplant, and lemon juice in large bowl. Taste and adjust seasoning.