Pasta with Smoked Tofu and Rapini

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

In medium saucepan of boiling salted water, cook rapini, stirring occasionally, for 3 to 5 minutes or until tender; drain well.
Prepare pasta according to package directions. Reserve 1/4 cup (60 mL) pasta cooking water; drain pasta.
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.
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.