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Lunch recipe · from the recipe book

Crispy Tofu Fusilli with Broccoli Herb Sauce

Golden, crisp-edged tofu and tender fusilli tossed in a bright basil, parsley and lemon sauce blended with broccoli and edamame for a vivid green, nutty finish.

Crispy Tofu Fusilli with Broccoli Herb Sauce

Ingredients

  • 11½ oz320 gPasta, dryshort shape such as fusilli
  • 12⅔ cups3,000 gWater
  • 14 oz400 gFirm tofupressed and cut into 3/4-inch cubes
  • 1½ tbsp12 gCornstarch
  • 3¾ cups florets350 gBroccolicut into small florets
  • 1¼ cups150 gShelled edamame, frozen
  • 1¼ cups leaves30 gFresh basilleaves
  • ⅓ cup chopped20 gFresh parsleyleaves and tender stems
  • 3 cloves9 gGarlicpeeled
  • ¼ cup chopped30 gWalnutstoasted
  • ⅓ cup grated30 gGrated Parmesan
  • 2 tbsp30 gLemon juice
  • 1½ tsp3 gLemon zest
  • 3 tbsp40 gOlive oildivided
  • ¾ tsp5 gSaltdivided
  • ½ tsp1 gBlack pepper
  • ½ tsp1 gCrushed red pepper

Steps

  1. Press the tofu between towels for 10 minutes, then cut into cubes and toss with the cornstarch and one third of the salt.
  2. Bring the water to a boil in a large pot with one third of the salt.
  3. Heat half of the olive oil in a large skillet over medium-high heat and fry the tofu, turning, until golden and crisp on all sides, 10 to 12 minutes; move to a plate.
  4. Add the pasta to the boiling water and cook 3 minutes less than the package time.
  5. Add the broccoli and the edamame to the pasta pot and cook 3 minutes more, until the pasta is al dente and the broccoli is tender; reserve 1 cup of the cooking water, then drain.
  6. Make the herb sauce: in a food processor, blend the basil, parsley, garlic, walnuts, parmesan, lemon juice, lemon zest, the remaining half of the olive oil, the remaining third of the salt, the black pepper and one quarter of the drained broccoli and edamame (picked out from the colander) with a splash of the reserved cooking water until smooth.
  7. Return the pasta and the rest of the broccoli and edamame to the skillet over low heat, add the herb sauce and enough reserved cooking water to make it glossy, and toss for 1 minute.
  8. Fold in the crispy tofu, sprinkle with the red pepper flakes and serve warm.

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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