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1, 14oz block extra firm tofu, drained
16-20oz* dry pasta [GF quinoa linguine]
1 large head kale, well chopped
3c marinara sauce or a 24oz jar
1/4c grated parmesan cheese
1/2t garlic, minced
1t dried oregano
1/4-1/2t salt
1-2t safflower oil
black pepper
red pepper flakes [opt]
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1st Keep
 Karin
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