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Dinner recipe · from the recipe book

Tofu Pasta Bake with Herb Broth and Oat Crumb

Tender pasta and golden roasted tofu soak up a garlicky thyme-and-basil broth under a crisp, nutty oat and Parmesan crumb.

Tofu Pasta Bake with Herb Broth and Oat Crumb

Ingredients

  • 10½ oz300 gPasta, drypenne or rigatoni
  • 14 oz400 gFirm tofupressed and cut into 3/4-inch cubes
  • 1¼ cups150 gShelled edamame, frozenthawed
  • 2¾ cups sliced200 gWhite mushroomssliced
  • 1 medium110 gYellow oniondiced
  • 4 cloves12 gGarlicminced
  • 1⅓ cups200 gCherry tomatoeshalved
  • 3⅓ cups loosely packed100 gBaby spinach
  • 2¾ cups600 gVegetable broth
  • 2½ tbsp20 gAll-purpose flour
  • 2½ tbsp35 gOlive oil
  • 2 tsp2 gDried thyme
  • 1 tbsp2 gDried basil
  • ¼ cup chopped15 gFresh parsleychopped
  • 1 tbsp15 gLow-sodium soy sauce
  • 1 tbsp15 gLemon juice
  • ⅔ cup50 gOld-fashioned rolled oats
  • ⅓ cup grated30 gGrated Parmesan
  • ½ tsp1 gBlack pepper
  • ¼ tsp2 gSalt

Steps

  1. Preheat the oven to 425°F (220°C). Bring a large pot of water to a boil for the pasta.
  2. Toss the tofu with the soy sauce and 10 g (about 2 teaspoons) of the olive oil, spread on a baking sheet and roast 20 minutes, turning once, until golden at the edges.
  3. Meanwhile, boil the pasta 2 minutes less than the package says, adding the edamame for the last minute; drain.
  4. While the pasta cooks, heat another 15 g (1 tablespoon) of the olive oil in a large ovenproof skillet over medium heat. Cook the onion and mushrooms 6 minutes until browned, then add the garlic, thyme, basil-dried, black pepper and salt and cook 1 minute.
  5. Make the herb broth: sprinkle the flour over the vegetables and stir 1 minute, then slowly whisk in the vegetable broth and simmer 3 to 4 minutes until lightly thickened. Stir in the spinach until wilted, then the lemon juice and half the parsley.
  6. Make the oat crumb: in a small bowl, rub the oats with the Parmesan and the remaining 10 g (2 teaspoons) of olive oil.
  7. Stir the pasta, edamame, roasted tofu and cherry tomatoes into the herb broth in the skillet and spread evenly. Scatter the oat crumb over the top.
  8. Lower the oven to 375°F (190°C) and bake 20 minutes, until bubbling and the crumb is golden.
  9. 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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