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Pasta with Smoked Tofu and Rapini

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  • Smoked Tofu

Crumbled smoked tofu is sautéed with fresh Italian herbs, garlic and fennel seeds for a tasty vegetarian pasta.



1 pkg. Sunrise Smoked Tofu Original , crumbled
1 bunch Rapini , trimmed and chopped
12 oz Orecchiette pasta
¼ cup Olive Oil
4 cloves Garlic , thinly sliced
¼ cup Fresh Sage Leaves , thinly sliced
4 tsp Fresh Rosemary , finely chopped
¼ tsp Fennel Seeds , lightly crushed
¼ tsp Hot Pepper Flakes
½ tsp Salt
½ tsp Black Pepper
1 tsp Paprika
1 tsp Apple Cider Vinegar
1 tsp Soy Sauce
¼ cup Dry White Wine
⅓ cup Parmesan Cheese , grated


  1. In medium saucepan of boiling salted water, cook rapini, stirring occasionally, for 3 to 5 minutes or until tender; drain well.
  2. Prepare pasta according to package directions. Reserve 1/4 cup (60 mL) pasta cooking water; drain pasta.
  3. Meanwhile, in large skillet set over medium-high heat, heat oil. Cook tofu, garlic, sage, rosemary, fennel seeds, hot pepper flakes, salt and black pepper, stirring occasionally, for 8 to 10 minutes or until tofu is starting to brown and crisp up. Stir in paprika, apple cider vinegar and soy sauce. Cook, stirring, for 1 minute. Stir in wine and cook, stirring, for 1 minute. Stir in rapini.
  4. Toss is pasta, reserved pasta cooking water and Parmesan until combined.

Substitute white wine with 2 tbsp (30 mL) freshly squeezed lemon juice if desired.

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