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+ servings
Pasta with Tofu and Veggies

Quick Tofu and Greens Pasta

Uber satisfying, quick and easy pasta dish with tofu, corn, collard greens and tomato sauce
Prep Time 10 mins
Cook Time 20 mins
Course dinner, Main Course, Side Dish
Cuisine American, Italian, Mediterranean, vegan
Servings 5


  • Sauce pot for cooking pasta, saute pan for sauce


  • 3 garlic cloves minced
  • 16 oz extra firm tofu frozen, thawed and drained of excess water then crumbled
  • 2 cups collard greens shredded
  • 1 cup corn kernals frozen
  • 4 tbsp tomato paste
  • ¼ tsp red pepper flakes
  • 2 cups water
  • 2 TBSP nutritional yeast
  • 1 TBSP olive oil extra virgin
  • 1 black pepper to taste
  • ½ tsp salt
  • 1 tsp onion powder
  • ½ tsp italian seasoning
  • 16 oz whole wheat rotini
  • 1 tsp smoked paprika


  • Cook pasta according to box directions, being careful not to overcook
  • Heat olive oil over medium heat, add garlic and cook for 3 minutes until sizzling and fragrant
  • Add crumbled tofu, salt, onion powder and smoked paprika, stir once and do not move for 3-4 minutes to give the tofu some nice seared golden color. Add tomato paste then cook 3 more minutes stirring occasionally. Tomato paste should turn a darker color from the caramelization.
  • Add water and corn and bring to a boil, then turn down to a simmer to let the sauce thicken.
  • Lastly add the collard greens and stir into the hot sauce to wilt, add the pasta, nutritional yeast, red pepper flakes and black pepper and mix well. Taste for salt and adjust to your liking.
Keyword comfortfood, Family-friendly, greens, pasta, tofu, vegan
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