Spaghetti with Mint Salsa Verde and Tofu

Steps

1. Prepare first: press and crumble the tofu, shave the zucchini into ribbons, mince the garlic and split it into two equal portions, and chop the capers and almonds.
2. Make the salsa verde: finely chop the parsley and mint together, then stir in the capers, the lemon juice, the lemon zest, the red pepper flakes, half of the garlic and 35 g (about 2½ tablespoons) of the olive oil. Set aside.
3. Bring the water to a boil in a large pot and add half of the salt.
4. In a large dry skillet over medium heat, toast the almonds until fragrant, 3–4 minutes, then transfer to a plate.
5. Add 20 g (about 1½ tablespoons) of the olive oil to the skillet over medium-high heat. Add the tofu, the oregano, the remaining half of the salt and the black pepper; cook, stirring occasionally, until golden and crisp-edged, 10–12 minutes. Move the tofu to a bowl.
6. Add the whole-wheat spaghetti to the boiling water and cook until al dente, about 10 minutes, adding the edamame for the last 3 minutes. Scoop out 1 cup of the pasta water, then drain.
7. While the pasta cooks, add the remaining 5 g (1 teaspoon) of olive oil and the remaining half of the garlic to the skillet over medium heat; cook 30 seconds, then add the zucchini and cook just until tender, 2–3 minutes.
8. Add the spaghetti, edamame, tofu and salsa verde to the skillet off the heat. Toss with splashes of the reserved pasta water until glossy.
9. Serve topped with the parmesan and the toasted almonds.