Creamy One-Pot Tomato Tofu Rigatoni

This Creamy One-Pot Tomato Tofu Rigatoni is cozy, protein-packed, and comes together in under 30 minutes—no separate pot needed! It’s the ultimate weeknight pasta: saucy, satisfying, and oh so delicious!

Ingredients

• 2 tbsp olive oil

• ½ yellow onion, diced

• 3 garlic cloves, minced

• 1 block firm or extra-firm tofu

• 2 tbsp tomato paste

• 1 (14 oz) can diced or crushed tomatoes

• 3 cups vegetable broth

• 1 tbsp Italian seasoning

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp salt (adjust to taste)

• 2 tbsp nutritional yeast

• 250g (about 2½ cups) uncooked rigatoni

• ¾ to 1 cup shredded vegan cheese, for topping

• Optional: chili flakes or fresh basil, to finish

  
  

Directions

1. In a large oven-safe skillet, heat olive oil over medium heat. Add onion, garlic, and crumbled tofu. Sauté for 4–5 minutes, until lightly golden.

2. Add tomato paste, canned tomatoes (with juices), vegetable broth, seasonings, and nutritional yeast. Stir well to combine.

3. Add uncooked rigatoni and mix thoroughly.

4. Bring the mixture to a boil, then reduce heat to a simmer.

5. Cook uncovered for 14–16 minutes, stirring every few minutes. Add extra splashes of broth as needed to keep the pasta mostly submerged and prevent sticking.

6. Once the pasta is al dente and the sauce has thickened, sprinkle shredded vegan cheese evenly over the top.

7. Transfer the skillet to the oven and broil on high for 2–4 minutes, until the cheese is melted and bubbly.

8. Let sit for 2 minutes. Top with chili flakes or fresh basil if desired.

9. Serve and enjoy!