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Dinner recipe · from the recipe book

One-Pot Garlic Broth Linguine with Tofu and Edamame

Whole wheat linguine simmered in garlicky olive oil and broth until silky, topped with crisp tofu, sweet edamame, lemon zest and basil.

One-Pot Garlic Broth Linguine with Tofu and Edamame

Ingredients

  • 14 oz400 gFirm tofupressed and cut into 3/4-inch cubes
  • 2 tbsp16 gCornstarch
  • 1⅓ cups160 gShelled edamame, frozen
  • 12 oz340 gWhole-wheat pasta, drylinguine, broken in half
  • 2¼ cups500 gVegetable broth
  • 2 cups500 gWater
  • ¼ cup50 gOlive oildivided
  • 9 cloves27 gGarlicthinly sliced
  • ½ tsp1 gCrushed red pepper
  • ¾ tsp4 gSaltdivided
  • 1 tbsp6 gLemon zest
  • ¼ cup grated25 gGrated Parmesan
  • ⅔ cup leaves15 gFresh basiltorn
  • ½ tsp1 gBlack pepper

Steps

  1. Prepare first: press the tofu for 10 minutes and cut it into cubes, slice the garlic, zest the lemon and tear the basil.
  2. Toss the tofu with the cornstarch and half of the salt until evenly coated.
  3. Heat half of the olive oil in a large, wide pot over medium-high heat. Add the tofu and cook, turning occasionally, until golden and crisp on all sides, 8 to 10 minutes. Move the tofu to a plate.
  4. Lower the heat to medium-low and add the remaining half of the olive oil, the garlic and the red pepper flakes. Cook gently, stirring, until the garlic is pale golden, 2 to 3 minutes.
  5. Pour in the vegetable broth and the water, add the remaining half of the salt and bring to a boil. Add the pasta and simmer, stirring often so it doesn't stick, for 8 minutes.
  6. Stir in the edamame and keep simmering, stirring, until the pasta is al dente and the liquid has thickened into a glossy sauce, 3 to 4 minutes more.
  7. Off the heat, toss in the lemon zest, the Parmesan and the black pepper.
  8. Top with the crispy tofu and the basil 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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