Lunch recipe · from the recipe book

Crispy Tofu Zucchini Pasta Bake with Basil Crumbs

Name: Crispy Tofu Zucchini Pasta Bake with Basil Crumbs
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 14 oz (400 g) Firm tofu, pressed and cut into 3/4-inch cubes; 10½ oz (300 g) Whole-wheat pasta, dry, rigatoni; 2 medium (400 g) Zucchini, cut into half-moons; 1¾ lb (800 g) Diced tomatoes, canned; 2 tbsp (30 g) Tomato paste; 4 cloves (12 g) Garlic, minced; 1 cup leaves (24 g) Fresh basil, chopped; 2 tbsp (30 g) Olive oil; 1 tbsp (10 g) Cornstarch; 2 tsp (2 g) Dried oregano; ½ tsp (1 g) Crushed red pepper; ¼ cup (30 g) Plain dry breadcrumbs; ⅓ cup grated (30 g) Grated Parmesan; ¾ tsp (5 g) Salt; ½ tsp (1 g) Black pepper; 12⅔ cups (3,000 g) Water

Tender whole-wheat rigatoni in a garlicky tomato-basil sauce with roasted zucchini and golden oregano-crisped tofu, finished under a crunchy Parmesan-basil breadcrumb top.

Oven
1 hr 10 min · 35 min hands-on
Serves 4
Vegetarian

Over 60 g carbs
Protein 20 g+
Fiber 6 g+
Sat fat 4 g or less

Ingredients

14 oz400 gFirm tofupressed and cut into 3/4-inch cubes
10½ oz300 gWhole-wheat pasta, dryrigatoni
2 medium400 gZucchinicut into half-moons
1¾ lb800 gDiced tomatoes, canned
2 tbsp30 gTomato paste
4 cloves12 gGarlicminced
1 cup leaves24 gFresh basilchopped
2 tbsp30 gOlive oil
1 tbsp10 gCornstarch
2 tsp2 gDried oregano
½ tsp1 gCrushed red pepper
¼ cup30 gPlain dry breadcrumbs
⅓ cup grated30 gGrated Parmesan
¾ tsp5 gSalt
½ tsp1 gBlack pepper
12⅔ cups3,000 gWater

Steps

Preheat the oven to 425°F (220°C) and bring the water to a boil in a large pot.
On a sheet pan, toss the tofu with the cornstarch, the oregano and one third of the olive oil; push to one side. Toss the zucchini with another third of the olive oil on the other side. Roast 20 minutes, turning once, until the tofu is golden.
Meanwhile, cook the pasta in the boiling water for 2 minutes less than the package says, then drain.
In the empty pot, warm half of the remaining olive oil over medium heat. Add the garlic and red pepper flakes and cook 1 minute, then stir in the tomato paste for 1 minute.
Add the tomatoes, half of the salt and the black pepper; simmer 10 minutes. Stir in half of the basil.
Fold the pasta, roasted tofu and zucchini into the sauce and spread in a 9x13-inch baking dish.
In a small bowl, mix the breadcrumbs, parmesan, the remaining salt and the last of the olive oil; scatter over the pasta.
Lower the oven to 400°F (200°C) and bake 15 minutes until bubbling and the crumbs are golden. Rest 5 minutes, then top with the remaining basil and serve.

Contains: Milk, Gluten, Soy. Some brands contain egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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Crispy Tofu Zucchini Pasta Bake with Basil Crumbs

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