Tofu Riggies—Upstate New York Style

29 Aug
Tofu riggies

Tofu riggies cooking atop the stove.

Years ago, at the baby shower that my mother threw for me—she served Chicken Riggies from a deli/restaurant in Syracuse, NY.

The riggies were the hit of the baby shower.  Guests quickly forgot my baby bump, losing interest in the games in order to sneak off for seconds and thirds of the riggies.

My mom asked around and found a recipe for chicken riggies to make at home. I took her recipe and turned it vegetarian by replacing the chicken with tofu.

Riggies are a vodka based pasta meal that adds a little “heat” or spice with the addition of cayenne pepper and jalapeño peppers. You can alter the “heat” to your liking either in the cooking pan or on top of individual dishes as they’re being served.

The meal goes well with a nice light lettuce salad or fresh bread.  I’d also suggest a good red wine to pair with the dish. Something bold and dry, like a merlot, will compliment the dish nicely.

I hope you’ll enjoy these riggies as much as I do.


1 container of Tofu (extra firm, drained, cubed)
1 jar of Vodka Sauce
1 small red pepper (diced)
2 cloves of garlic (chopped up)
½ a box of rigatoni
Dash or two of cayenne pepper
Jar of jalapeños


Boil a pot of water to cook the rigatoni according to the box’s instructions.

While the pasta is cooking, take out your frying pan and put some oil in it. Sauté the peppers, diced tofu and garlic until the tofu has browned a little on each side and the vegetables are soft.

Once the pasta is done, cooking drain out the water in your colander. Then, add the rigatoni into your frying pan. Next, pour in the jar of vodka sauce. Stir everything until all noodles are coated in sauce.

To add some “heat” or spice to your dish, add in a couple sprinkles of cayenne pepper. Chop up some (between 3-8) jalapeño slices from the jar. Add those into your frying pan.

Mix it all up and heat for about 10 minutes.

Once everything is warm, dish it out onto plates and serve to your guests. This dish makes about 3-4 servings.

You can also sprinkle more cayenne pepper on individual dishes to cater to each guest’s taste.



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