2 medium red bell peppers

1 tsp oregano, dried
1 tsp sweet basil, dried
1 tsp salt
1/8 tsp thyme 

1/4 pound hard tofu, cut in 1/4 " cubes

1 cup cooked 100 % wheat angel hair pasta
1/4 cup cooked, chopped spinach

Julienne  tofu in 1/4 inch cubes and sauté in separate skillet with all spices and 1/2 T olive oil.

Cut bell pepper into very thin strips, about one inch long. Add 3/4s of peppers and 1/2 T olive oil to onion mixture and continue to sauté until bell pepper softens.

Add tofu, angel hair pasta, and spinach to onion-pepper mixture. Toss together until coated with oil. Remove from heat.

Mince remaining pepper and mix with salad to add "crunch.".

May be served hot, cold, or room temperature.

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