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Dinner recipe · from the recipe book

Smoky Tofu and Edamame Pasta Bake

Tender pasta, smoky paprika-browned tofu and sweet edamame folded into a tangy yogurt-cheddar sauce under a bubbly, golden cheddar top.

Smoky Tofu and Edamame Pasta Bake

Ingredients

  • 12⅔ cups3,000 gWater
  • 9 oz250 gPasta, dryshort shape such as penne or rigatoni
  • 1¼ cups150 gShelled edamame, frozen
  • 1 lb450 gFirm tofupressed and crumbled into bite-size pieces
  • 1½ tbsp20 gOlive oil
  • 1 medium110 gYellow oniondiced
  • 1 medium200 gZucchinidiced
  • 3 cloves9 gGarlicminced
  • 2½ tbsp40 gTomato paste
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1 tsp1 gDried oregano
  • 9 oz250 gPlain Greek yogurt, nonfatat room temperature
  • ½ cup (120 ml)120 gMilk, 2%
  • 1 cup shredded100 gCheddar cheeseshredded
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Preheat the oven to 375°F (190°C). Press the tofu, crumble it, and dice the onion and zucchini, mince the garlic, shred the cheddar and chop the parsley before you start cooking.
  2. Bring the water to a boil in a large pot. Add the pasta and cook 2 minutes less than the package says; add the edamame for the last 2 minutes. Drain and set aside.
  3. While the pasta cooks, heat the olive oil in a large oven-safe skillet over medium-high heat. Add the tofu and cook, stirring now and then, until golden in spots, 8 to 10 minutes.
  4. Add the onion and zucchini to the tofu and cook until softened, about 5 minutes. Stir in the garlic, tomato paste, paprika and oregano and cook 1 minute until fragrant. Take the skillet off the heat.
  5. Make the sauce: in a bowl, whisk the Greek yogurt with the milk, half of the cheddar, the salt and the black pepper until smooth.
  6. Add the drained pasta and edamame to the skillet with the tofu mixture, let it cool for a minute, then fold in the yogurt sauce until everything is coated.
  7. Spread the mixture evenly in the skillet and scatter the remaining half of the cheddar over the top.
  8. Bake until bubbling at the edges and the cheddar is melted and golden, 20 to 25 minutes.
  9. Let the casserole rest 5 minutes, sprinkle with the parsley and serve.

Contains: Milk, Gluten, Soy.

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

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