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Lunch recipe · from the recipe book

Crispy Tofu Orecchiette with Mushrooms and Herb Pesto

Golden, crisp-edged tofu and browned mushrooms tossed with short pasta, sweet edamame and a bright parsley-basil-mint pesto with toasted pumpkin seeds.

Crispy Tofu Orecchiette with Mushrooms and Herb Pesto

Ingredients

  • 12⅔ cups3,000 gWater
  • 1⅛ tsp7 gSalt
  • 11½ oz320 gPasta, dryshort shape such as orecchiette or penne
  • 1¼ cups150 gShelled edamame, frozen
  • 14 oz400 gFirm tofupressed, patted dry and cut into 3/4-inch cubes
  • 1½ tbsp12 gCornstarch
  • ¼ cup55 gOlive oildivided
  • 4¾ cups sliced340 gWhite mushroomssliced
  • 4 cloves12 gGarlicdivided: 2 cloves minced, 2 cloves peeled whole
  • ⅔ cup chopped40 gFresh parsleyleaves and tender stems
  • ¾ cup leaves20 gFresh basilleaves
  • 1½ tbsp chopped8 gFresh mintleaves
  • ¼ cup30 gPumpkin seeds (pepitas)
  • 2½ tbsp35 gLemon juice
  • 2 tsp4 gLemon zest
  • ¼ cup grated25 gGrated Parmesan
  • ½ tsp1 gCrushed red pepper
  • ½ tsp1 gBlack pepper

Steps

  1. Prepare first: press and cube the tofu, slice the mushrooms, mince 2 garlic cloves and keep the other 2 whole, and pick the parsley, basil and mint leaves.
  2. Bring the water to a boil in a large pot with half of the salt.
  3. Make the pesto: toast the pumpkin seeds in a dry large skillet over medium heat for 3 minutes until they pop, then tip them into a food processor. Add the whole garlic cloves, parsley, basil, mint, lemon juice, lemon zest, parmesan, black pepper and 25 g (about 2 tablespoons) of the olive oil, and blend into a coarse sauce.
  4. Toss the tofu with the cornstarch and one quarter of the remaining salt. Heat 20 g (about 1 1/2 tablespoons) of the olive oil in the skillet over medium-high heat and fry the tofu, turning, for 8 to 10 minutes until golden and crisp on all sides. Move it to a plate.
  5. Add the last 10 g (about 2 teaspoons) of olive oil to the skillet with the mushrooms and the rest of the salt. Cook without stirring for 3 minutes, then stir and cook 4 minutes more until browned. Add the minced garlic and red pepper flakes and cook 30 seconds; take the skillet off the heat.
  6. Meanwhile, cook the pasta in the boiling water until al dente, adding the edamame for the last 4 minutes. Scoop out 1 cup of the cooking water, then drain.
  7. Return the skillet to low heat, add the pasta, edamame and the herb pesto with a splash of the reserved cooking water, and toss until glossy, adding more water as needed.
  8. Fold in the crispy tofu and serve right away.

Contains: Milk, Gluten, Soy.

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

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