"I have to say that my love for pasta is pretty much endless. In particular if a particular pasta dish involves crispy, well-flavored tofu, could eat it on repeat for days. That’s the case with this bowl of tofu rigatoni. I made it quite spontaneously, and loved the result! Give it a go and you might love it as well 🤩"
Vegetable Rigatoni with Crispy Tofu
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A Note from Feedfeed
This Vegetable Rigatoni with Crispy Tofu makes weeknight dinner a breeze. It's easy to make and great for #meatlessmonday!
For more yummy recipes, head over to our Vegan Pasta feed where you'll find over 200 ways to make your pasta night completely plant-based!
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- Recipe Card
Serves or Makes: 2-3
Recipe Card
ingredients
- 3 cups rigatoni
- 3 tablespoons olive oil
- 1 large onion, diced
- 2 tablespoons tomato paste
- 1 medium zucchini, chopped
- 1 cup mushrooms
- 1 cup cherry tomatoes, halved
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 can coconut milk
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon salt
- 10 ounces extra-firm tofu, cubed
- 1/3 cup cornstarch
- 2 tablespoons tamari
Method
Step 1
Cook the rigatoni according to packaging instructions.
Step 2
Heat 1 tablespoon of olive oil in a large pan and add the onion and tomato paste, cooking until softened.
Step 3
Next, add the zucchini, mushrooms, cherry tomatoes, paprika and cumin. Cook for 5 minutes more. Now add the coconut milk, apple cider vinegar, and salt, stirring together thoroughly before adding the cooked rigatoni.
Step 4
Make the crispy tofu by firstly coating the tofu cubes in the cornstarch. Next, heat the rest of the olive oil in a different pan and add the tofu, cooking for 7-8 minutes and rotating frequently, until golden brown and crispy.
Step 5
At the last minute, add the tamari and stir together with the tofu. Serve the tofu with the rigatoni.