Tuesday, March 31, 2009

Broccoli Rabe, Squash, and Tofu Pasta

This dish is unbelievable! Kelsey and I made it last night for dinner and it was the perfect combination of ingredients to create a healthy, vegetarian dish. I thought the dish was perfect because of the sweet and spicy combination along with the use of the brown rice pasta and veggies creating such a healthy main-course. Kelsey said, "I love this dish because of the different textures it has and the large amount of veggies thrown into it." We both had never cooked with Broccoli Rabe before and it was delicious; a mix between brocolli and kale, I mean how healthy is that!?! The pan-glazed tofu was sweet with a kick and really added to the overall taste of the dish that really did not need any type of sauce (which I was hesitant about). Try it, I promise you will not be disappointed!

Broccoli Rabe, Squash, and Tofu Pasta
from Bella Eats
1 small butternut squash (1 lb) peeled and cubed
pan glazed tofu (recipe below)
2 tbsp. olive oil
1 lb. broccoli rabe
1 small onion
2 garlic cloves minced
3/4 lb. brown rice pasta (fusilli)
1/2 cup grated pasta
salt and pepper to taste

1. preheat the oven to 400* and put the cubed squash in a baking dish tossed with 1 tbsp. olive oil, salt, and pepper for 20 minutes.

2. Pan glazed tofu
12oz extra firm tofu cut into 1" x 1.5" cubes
1 tbsp. olive oil
1/2 cup veggie oil
2 garlic cloves minced
1 tbsp. honey
1 tbsp. balsamic vinegar
1/2 tsp. red pepper flakes

1. Cook the tofu for 6 minutes on each side in about 1 tbsp. of olive oil (do not touch the tofu while cooking, except to flip at 6 minutes to allow it to firm up in the pan on each side). While cooking mix the veggie oil, garlic, honey, vinegar, and red pepper flakes together.

2. After the 12 minutes pour the mixed sauce over the top and cook for another 3-5 minutes or until the sauce is reduced to about 1/2 its original amount. Remove tofu from pan, but keep sauce in pan for use in a future step.

3. Cut the broccoli rabe into 1/2 inch pieces and in a large pot of boiling water, cook for 4 minutes then blanch in a bowl of ice-cold water.
4. In the pan with the remaining sauce mixture saute the onions, cooked squash, and 2 minced garlic cloves for 5 minutes, add the brocolli rabe and tofu to the pan and set-aside off heat.

5. Follow the instructions and cook the pasta, after pasta is ready mix all of the ingredients together and serve with grated or shaved parmesan on top.
We paired it with some asparagus Kelsey wanted to use up, but there is so much goodness in this dish it could sit on its own! Enjoy!


  1. Ooh! This one sounds good too. I was patiently waiting for a good vegetarian recipe... May have to try this tonight. Thanks again C!

  2. Sounds delish - think I'll keep this one to make in VA this summer for T's parents. Butternut squash is not easily found here.

  3. Liar!!!!! I said I liked the textures!!! Way to leave out my BOMB dessert. Folks - if you really want to make this dish work...tag on some TJ's fro yo, sliced banana and mini chocolate chips. My sweet tooth was thanking me all night...and last night...and the next night...

  4. I am going to copy this one off for when my daughter visits. She really likes tofu and I have no idea how to prepare it. Thanks for posting!


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