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Gochujang & Tofoo Rigatoni (Protein Pasta)

Tofoo protein gains with a sneaky little sauce hack? Oh, go on then. We’re doubling down on the good stuff here with a velvety, boosted Korean-inspired sauce and a crispy crumbled Tofoo topping. It's comforting, fiery, and completely rewrites the rules of pasta night.

  • Serves: 2 people
  • Prep: 10 mins
  • Cooking: 15 mins
Get started

Ingredients

Equipment: Vortex blender or Food Processor
  1. 100g Naked Tofoo, crumbled
  2. 200g Naked Tofoo + water (or silken Tofoo)
  3. 50g Mushrooms (wild ones are great), chopped and lightly tossed in cornflour, salt & pepper
  4. 75g cooked Rigatoni per person
  5. 1 heaped tbsp Gochujang Paste
  6. Dark Soy sauce & sesame oil
    1. Toppings:
      Parsley, basil, garlic, and chilli diced into oil

Get started

  1. Crisp the crumble: Marinate your crumbled Tofoo in dark soy and sesame oil, then bake at 180°C until beautifully crispy.
  2. Boil the pasta: Get your rigatoni bubbling in salted water.
  3. Fry the mushrooms: Get your wild mushrooms into a pan and fry until dangerously crispy.
  4. Blitz the sauce: Blend your remaining Naked Tofoo until smooth, adjusting with water for a creamy texture, then swirl in the gochujang paste.
  5. Marry it together: Warm the sauce through in a pan, loosening it up with a splash of pasta water, and stir in most of the Tofoo crumble. Toss in the pasta, coating every noodle.
  6. Serve: Plate it up with your side salad, extra crumble, and a drizzle of that vibrant chilli-herb oil.
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