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Dinner recipe · from the recipe book

Basil Herb Linguine with Crispy Tofu and Broccoli

Golden, crisp-edged tofu and tender broccoli tossed with linguine in a bright basil, parsley and lemon sauce with a nutty walnut richness.

Basil Herb Linguine with Crispy Tofu and Broccoli

Ingredients

  • 12 oz340 gPasta, drylinguine
  • 12⅔ cups3,000 gWater
  • 14 oz400 gFirm tofupressed and cut into 3/4-inch cubes
  • 1½ tbsp12 gCornstarch
  • 4 cups florets360 gBroccolicut into small florets
  • 1⅔ cups leaves40 gFresh basilleaves
  • ½ cup chopped30 gFresh parsleyleaves and tender stems
  • ⅓ cup chopped40 gWalnuts
  • 4 cloves12 gGarlicpeeled
  • 2 tbsp30 gLemon juice
  • 2 tsp4 gLemon zest
  • ⅓ cup grated30 gGrated Parmesan
  • ¼ cup60 gOlive oildivided
  • 1 tsp6 gSaltdivided
  • ½ tsp1 gBlack pepper
  • ½ tsp1 gCrushed red pepper

Steps

  1. Bring the water to a boil in a large pot with half of the salt.
  2. Make the herb sauce: in a blender or food processor, blend the basil, parsley, walnuts, garlic, lemon juice, lemon zest, parmesan, half of the olive oil and a quarter of the salt until mostly smooth. Set aside.
  3. Pat the tofu dry and toss it with the cornstarch and the remaining quarter of the salt.
  4. Heat a quarter of the olive oil in a large skillet over medium-high heat. Add the tofu in one layer and cook, turning, until golden and crisp on all sides, 10 to 12 minutes. Move it to a plate.
  5. Cook the linguine in the boiling water until 2 minutes short of al dente. Add the broccoli to the pot and cook 2 minutes more, until the pasta is al dente and the broccoli is bright green. Scoop out 1 cup of the cooking water, then drain.
  6. Heat the remaining quarter of the olive oil in the skillet over medium heat. Add the linguine, broccoli, herb sauce, black pepper and red pepper flakes, and toss with splashes of the reserved cooking water until glossy and coated.
  7. Fold in the crispy tofu and serve right away.

Contains: Milk, Tree nuts, Gluten, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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