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    Pasta with Smoked Tofu and Rapini

    • Comfort Food
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    • Meal
    • Dinner
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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.

    Best made with: