Hardy Tofu Penne Rigate Pasta

Firm tofu, meaty mushrooms and beefy brussel sprouts mixed into a delicious pasta. It's my version of an Italian veggie pasta.


  • 1/2 Package of Firm Organic Tofu
  • 1/2 Package of White Button Mushrooms 
  • 1/2 Package of Brussel Sprouts
  • 1/2 Package of Penne Rigate Pasta
  • 1/4 of a Red Onion
  • Extra Virgin Olive Oil
  • Ground Rosemary
  • Pink Himalayin Salt
  • Ground Pepper
  • Garlic Powder


  1. Boil water.
  2. While waiting for water to boil, wash all veggies in a strainer.
  3. Half all the vegetables.
  4. Dice tofu.
  5. Once water is boiled, place brussel sprouts into pot and blanch for 2-3 minutes.
  6. Using a strainer, remove brussel sprouts from pot and let sit.
  7. Add pasta to boil water, and cook to desired firmness.
  8. Add olive oil to a pan and bring temperature to a high heat.
  9. Add all the vegetables to pan and bring heat slightly down.
  10. Add tofu to pan 3-5 minutes after vegetables.
  11. Let vegetables cook with salt, pepper, rosemary, and garlic powder on a simmer for 10-15 minutes or until golden brown.
  12. Add pasta to pan and cook all contents together for an additional 2-3 minutes.
  13. Add all contents into a bowl.


And there you have another healthy, nutritious and delicious meal. Are you a fan? Let me know what you think!

Posted on April 25, 2016 .