Download Stashcook Now. Get the best meal planning app for your family.

Lemon-Garlic Linguine with Seared Tofu and Broccoli Recipe

Lemon-Garlic Linguine with Seared Tofu and Broccoli recipe


This is a yummy pasta dish with lemon, garlic, and tofu. It has green broccoli and is all mixed with a tasty sauce. You cook the pasta, make the sauce, and mix it all together. It's good for dinner and not too hard to make.


12 oz linguine pasta
1 large bunch broccoli
3 tbsp capers
16 fl oz vegetable broth
1 x (14 oz) pkg firm tofu
3 cloves garlic
1/2 small bunch Italian parsley
2 lemons
1 tbsp all-purpose flour
1/4 tsp black pepper
2 tbsp extra virgin olive oil
1/2 tsp salt


Press the tofu to remove excess water by cutting it into wide planks, salting it, and placing it between towels with a weight on top for 15 minutes.
Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, about 10-11 minutes. Drain and set aside.
While the pasta cooks, wash and cut the broccoli into florets. Set aside.
Cut the pressed tofu into 1-inch cubes. Toss with 1 tbsp flour and 1/4 tsp black pepper.
Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the tofu cubes and sear until golden brown on all sides, about 5 minutes. Transfer to a plate.
In the same skillet, add the remaining 1 tbsp olive oil and minced garlic. Cook for 1 minute until fragrant.
Zest and juice 1 lemon into the skillet. Add the vegetable broth, capers, and salt. Bring to a simmer and let the sauce thicken slightly, about 3 minutes.
Add the broccoli florets to the sauce and cook until they are bright green and tender, about 4 minutes.
Chop the parsley leaves finely and set aside.
Add the cooked linguine and parsley to the skillet with the broccoli and sauce. Toss to combine and heat through, about 2 minutes.
Serve the pasta with the seared tofu on top. Cut the remaining lemon into wedges for squeezing over the dish.

© Copyright 2024 Stashbox Ltd. All rights reserved.