Tofu Rigatoni
Looking for a hearty and flavourful pasta dish that’s easy to make and completely plant-based? This tofu rigatoni recipe is a great go-to for a satisfying meal that’s packed with protein and flavour. Combining perfectly cooked rigatoni with seasoned tofu and a rich tomato sauce, it’s perfect for busy weeknights or when you want something comforting without too much fuss.
What you need to make tofu rigatoni
For the tofu “mince”
- Extra firm tofu
- Olive oil
- Dark soy sauce (or tamari for gluten free)
- Light soy sauce (or tamari for gluten free)
- Tomato purée
- Liquid smoke
- Vegan Worcester sauce (or vinegar)
- Nutritional yeast
- Smoked paprika
For the tomato pasta sauce
- Onion
- Garlic cloves
- Carrot
- Smoked paprika
- Red wine
- Vegetable stock
- Bay leaf
- Chopped tomatoes
- Tomato purée
- Thyme and rosemary
- Rigatoni pasta (or gluten free alternative)
Substitution and Ingredient Notes
Extra firm tofu: This kind of tofu is a staple in plant-based recipes because it is packed full of protein and keeps it’s shape. It works perfectly here to crumble up to create a “mince” like texture
Olive oil: Can be subbed for any vegetable oil
Dark soy sauce: Dark soy sauce is a fantastic pantry staple for vegan cooking, as it adds colour and depth to any dish.
Light soy sauce: I also always keep light soy sauce in my cupboard for that salty umami flavour.
Liquid smoke: This ingredient can be subbed for BBQ sauce. If you are vegan or looking to eat more vegan foods, I’d recommend grabbing a bottle of this from your local health food shop or online as it will last forever and creates that smoky BBQed flavour to your plant-based dishes.
Vegan Worcester sauce: Worcester sauce usually contains anchovies, so find a vegan alternative like the one from Biona. This ingredient can be subbed for vinegar.
Nutritional yeast: Another vegan pantry staple that you’ll find across many of my recipes. Nutritional yeast adds a savoury, nutty and slightly cheesy flavour to dishes.
Smoked paprika: Opt for smoked paprika, as we want the flavour of our tofu to replicate a meaty depth of flavour.
Red wine: I love a red wine for a tomato pasta sauce, but this of course can be left out or substituted for red wine vinegar if you avoid alcohol altogether.
Chopped tomatoes: Getting good quality tomatoes makes a difference to the flavour in a pasta sauce. My favourite is from Mutti.
Thyme and rosemary: You can substitute these for different herbs such as oregano and/or basil.
Rigatoni: I love rigatoni for this dish because the tofu sauce gets inside the tubes to make an explosion of flavouir in your mouth. But you can use any pasta shape you prefer, or opt for a gluten free version if needed.
How to make
Start by pressing the tofu to remove excess moisture. You can do this with a tofu press, or wrap the tofu in some kitchen towel, place on a plate, and top with some heavy cookbooks. Once pressed, crumble into a bowl and add the marinade ingredients. Stir to combine.
When all mixed, heat the oil over medium heat in a large pan. Then add the flavoured tofu and fry for around 20 minutes, until golden brown, stirring as you go. Allow the tofu to crisp up, until all the liquid is reduced and even char a little if you like for extra smokiness. Set aside.
Now our tofu mince is prepared, we can cook our tomato pasta sauce. This is a simple recipe that can used for other dishes and is a great template to have in your arsenal. Start by adding the onion, carrot and garlic into a pan with olive oil and cook until softened for around 10 minutes. Then stir in the paprika and season with salt and pepper. Deglaze with the red wine and bring to a boil.
Next, pour in the vegetable stock, bay leaf, chopped tomatoes, tomato purée and herbs. Bring to a boil and simmer on low heat for 20 minutes. In the last five minutes, stir through your tofu mince. Meanwhile, put your rigatoni on to cook.
Once the pasta is cooked to al dente, save a little pasta water and stir through to mix with your tofu pasta sauce. Serve with some extra vegan parmesan and some fresh basil to garnish and dig in!
Fancy more vegan pasta recipes?
- Vegan Meaty Mac and Cheese
- Creamy Garlic Mushroom Pasta
- Creamy Tomato Tagliatelle
- Asparagus Breadcrumb Linguine
- Roasted Red Pepper Pasta
Did you make this tofu rigatoni recipe? Please rate and review the recipe below, and leave me a comment! I love to hear your feedback, and if you’re enjoying my recipes. Make sure to take a photo, tag me @MadeleineOlivia and tag it #MadeleineOlivia.
Tofu Rigatoni
Ingredients
Tofu Marinade
- 1 block of extra firm tofu (drained and pressed)
- 1 tbsp olive oil
- 1 tbsp dark soy sauce (substitute for tamari for gluten free)
- 2 tbsp light soy sauce (substitute for tamari for gluten free)
- 1 tbsp tomato purée
- 1 tsp liquid smoke (can substitute for BBQ sauce)
- 1 tsp vegan Worcester sauce (can substitute for vinegar)
- 1 heaped tbsp nutritional yeast
- 1 tsp smoked paprika
Pasta Sauce
- 1 onion (diced)
- 2 garlic cloves (grated)
- 1 carrot (diced)
- 1 tsp smoked paprika
- 100 ml red wine (can substitute for red wine vinegar for alcohol free)
- 150 ml vegetable stock
- 1 bay leaf
- 400 g tin of chopped tomatoes
- 1 tbsp tomato purée
- 1 handful thyme and rosemary (chopped (can substitude for oregano and/or basil))
- 350 g rigatoni (can substitute for preferred pasta or gluten free alternative )
Garnish
- Vegan parmesan (see my recipe )
- Fresh basil (to garnish )
Instructions
- Crumble the pressed tofu into a bowl and add in the marinade ingredients. Stir to combine.
- In a large pan, heat the oil over medium heat. Add the tofu with the sauce and fry for 20 minutes, until golden brown, stirring as you go. Allow it to crisp up, reduce the liquid and even char a little if you like for extra smokiness. Set aside.
- For the pasta sauce, start by adding the onion, carrot and garlic into a pan with olive oil, and cook until softened.
- Stir in the paprika and then season with salt and pepper. Deglaze with the red wine and bring to a boil.
- Then pour in the vegetable stock, bay leaf, chopped tomatoes, tomato purée and chopped herbs. Bring to a boil and simmer on low heat for 20 minutes. In the last five minutes, stir through your tofu crumble.
- Meanwhile, put your pasta on to cook until al dente (around 8-10 minutes).
- Serve with some extra vegan parmesan and some fresh basil to garnish, and dig in!
Video
Nutrition
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10 comments
lucie
this a meal we have almost every week now, so yummy and easy
Taryn
This is my new go to comfort meal! I LOVED this recipe. It was easy to follow and tasted heavenly. Would give 6 stars if I could.
Bodmin789
We’re new to your recipes and have loved them, this one is so tasty with such a deep flavour, definitely on our repeat list-thank you
MadeleineAuthor
So glad you enjoyed – it’s one of my favourites!
Nids
Found this via tiktok and it is DELICIOUS!!!! i didn’t even have some ingredients and it still turned out soooo scrumptious like the best ragú i’ve EVER EVER MADE!!
Andrea
So yummy!
Sue Russell
Oh my this is so delicious, I hadn’t any tins of tomatoes so I used passata instead.
Madeleine Olivia
Thanks Sue!
Niranjana
This looks amazing! I love how you’ve swapped in tofu for a punch of protein and paired it with rigatoni definitely going to try this for a cozy weeknight dinner. Thanks for the inspiration!
Madeleine Olivia
Thanks! I hope you enjoy it!