75min 4 ppl
Vegan Rigatoni all'Amatriciana
40 minutes
2 people
Medium31–60 min or 7–12 steps
40 min · 8 steps
Medium: 31–60 min or 7–12 steps
480 kcalper person
Protein 20g
Carbs 66g
Fats 14g
About this dish
Crispy smoked tofu in a bold, chilli-spiked tomato sauce with rigatoni — a plant-based amatriciana that delivers every bit of the smoky, fiery flavour of the original.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- smoked firm tofucut into small cubes120 g
Tins & Jars
- tinned San Marzano plum tomatoescrushed by hand400 g
Dried Goods
- rigatoni160 g
- nutritional yeast3 tbsp
Spices & Seasonings
- dried chillicrumbled1 small
- smoked paprika1 tsp
- black pepperto taste
- saltto taste
Oils & Condiments
- olive oil2 tbsp
- dry white wine50 ml
Utensils
- frying pan
- large pot
- colander
- wooden spoon
- chef's knife
- cutting board
Method
1
Cut the smoked tofu into small cubes and crumble the dried chilli. Crush the tinned tomatoes by hand.
Approx. 5 minutes
2
Heat 1 tbsp olive oil in a frying pan over high heat. Add the tofu cubes and cook for 6 minutes, turning occasionally, until golden and crisp. Remove and set aside.
Approx. 6 minutes
3
Reduce heat to medium. Add the remaining oil, chilli, and smoked paprika. Cook for 30 seconds until fragrant.
Approx. 1 minutes
4
Pour in the white wine and cook for 2 minutes until evaporated.
Approx. 2 minutes
5
Add the crushed tomatoes. Season with black pepper and a little salt. Simmer for 15 minutes, stirring occasionally, until the sauce thickens.
Approx. 15 minutes
6
Meanwhile, cook the rigatoni in heavily salted boiling water until al dente. Reserve 100ml pasta water before draining.
Approx. 10 minutes
7
Return the crispy tofu to the sauce. Add the drained rigatoni and toss for 1 minute, adding pasta water if needed to loosen.
Approx. 1 minutes
8
Stir in the nutritional yeast and serve immediately.
Approx. 1 minutes
