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Dinner recipe · from the recipe book

Smoky Tofu, Broccoli and Cheddar Pasta Bake

Crisp-edged smoky tofu and tender broccoli tossed with whole-wheat pasta in a thyme-rosemary broth, finished under a bubbling sharp cheddar crust.

Smoky Tofu, Broccoli and Cheddar Pasta Bake

Ingredients

  • 1 lb450 gFirm tofupressed and cut into 3/4-inch cubes
  • 10 oz280 gWhole-wheat pasta, drypenne or rotini
  • 12⅔ cups3,000 gWater
  • 3⅓ cups florets300 gBroccolicut into small florets
  • 1 medium119 gRed bell pepperdiced
  • 1 medium110 gYellow oniondiced
  • 3 cloves9 gGarlicminced
  • 2¼ cups500 gVegetable broth
  • 2½ tbsp20 gAll-purpose flour
  • 2 tbsp27 gOlive oil
  • 1 tbsp15 gLow-sodium soy sauce
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1½ tsp1.5 gDried thyme
  • ¾ tsp1 gDried rosemarycrumbled
  • ¼ cup chopped15 gFresh parsleychopped
  • ½ tsp1 gBlack pepper
  • ¼ tsp2 gSalt
  • 1 cup shredded110 gCheddar cheeseshredded

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Toss the tofu with one third of the olive oil, the soy sauce and the smoked paprika; spread on the sheet pan and roast 20 minutes, turning once, until golden at the edges. Lower the oven to 375°F (190°C).
  3. While the tofu roasts, bring the water to a boil in a large pot with the salt. Cook the pasta 3 minutes less than the package says; add the broccoli for the last 2 minutes. Drain.
  4. In a large oven-safe skillet or 9x13-inch baking dish set on the stove (or a skillet, then transfer), heat the second third of the olive oil over medium heat. Cook the onion and bell pepper 5 minutes until soft, then add the garlic, thyme and rosemary for 30 seconds.
  5. Sprinkle the flour over the vegetables and stir 1 minute. Slowly whisk in the vegetable broth and simmer 2 to 3 minutes until lightly thickened; season with the black pepper. This is the herb broth sauce.
  6. Fold the drained pasta and broccoli, the roasted tofu and half the parsley into the herb broth sauce, then spread in a 9x13-inch baking dish greased with the remaining olive oil.
  7. Scatter the cheddar evenly over the top. Cover with foil and bake 15 minutes, then uncover and bake 10 minutes more until bubbling and the cheddar is browned in spots.
  8. Rest 5 minutes, then sprinkle with the remaining half of 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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