Tofu Pasta Topping

I got this recipe out of the book "The Compassionate Cook" by Peta and Ingrid Newkirk. In it, this recipe is listed as Katie's Tofu Pasta Sauce but I have found it isn't much of a sauce, due to there not being enough liquid involved. It does make a nice topping to pasta (or even rice or potatoes) and it is very quick and easy to make.

What you will need:
2 tb sp olive oil
1 medium onion (optional)
1 or 2 tb sp soy sauce or tamari (I prefer tamari)
1 cup frozen peas
fresh or dried parsely
450g (approx) firm tofu, cut into small cubes.

Method:
Heat the oil in a wok pan or large pan. Use medium heat. Saute the onion (if using) and tofu for about 5 minutes and then add the soy/tamari sauce and peas. Cook over low heat until heated through. You can either throw in chopped parsley during the final stage or once off the heat.
Serve over pasta ( I favour Orgran's gluten free rice pasta, which is also vegan.)