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Dinner recipe · from the recipe book

Smoky Roasted Pepper Tofu Noodle Bowls

Crisp oven-roasted tofu and charred broccoli over whole-wheat pasta tossed in a smoky, garlicky roasted red pepper and tahini sauce brightened with lemon and parsley.

Smoky Roasted Pepper Tofu Noodle Bowls

Ingredients

  • 14 oz400 gFirm tofupressed and cut into 3/4-inch cubes
  • 1¼ cups150 gShelled edamame, frozen
  • 10½ oz300 gWhole-wheat pasta, dry
  • 3¾ cups florets350 gBroccolicut into bite-size florets
  • 3 medium360 gRed bell pepperseeded and cut into wide strips
  • 1 medium110 gRed onioncut into wedges
  • 4 cloves12 gGarlicpeeled
  • 2½ tbsp36 gOlive oil
  • 1 tbsp10 gCornstarch
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 2 tsp2 gDried oregano
  • 2 tbsp30 gTahini
  • 2 tbsp30 gLemon juice
  • ½ tsp1 gCrushed red pepper
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • 12⅔ cups3,000 gWater
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Preheat the oven to 425°F (220°C) and line two sheet pans with parchment.
  2. On the first pan, toss the bell pepper, red onion and garlic with one third of the olive oil and a pinch of the salt; spread out.
  3. In a bowl, toss the tofu with one third of the olive oil, then the cornstarch, half the smoked paprika, the oregano and a pinch of the salt; spread on one half of the second pan.
  4. Toss the broccoli with the remaining third of the olive oil and a pinch of the salt; spread on the other half of the second pan.
  5. Roast both pans 25 to 30 minutes, turning the tofu and broccoli once, until the tofu is crisp and the peppers are soft and charred at the edges.
  6. Meanwhile, bring the water to a boil in a large pot with a pinch of the salt. Cook the pasta until al dente, adding the edamame for the last 3 minutes. Reserve a half cup of the cooking water, then drain.
  7. In a blender, purée the roasted pepper, onion and garlic with the tahini, lemon juice, remaining smoked paprika, red pepper flakes, remaining salt and black pepper, adding splashes of reserved pasta water until smooth and pourable.
  8. Return the pasta and edamame to the pot, pour in the roasted pepper sauce and toss over low heat until glossy, loosening with more reserved pasta water if needed.
  9. Divide the sauced pasta among four bowls, top with the tofu and broccoli, and scatter with the parsley.

Contains: Gluten, Soy, Sesame.

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

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