This 15-minute tofu and broccoli pasta is the ultimate weeknight dinner. Packed with protein from firm tofu, fresh broccoli, and flavorful sauces, it’s a satisfying vegetarian dish that’s quick, healthy, and incredibly easy to make. With simple ingredients and a fast prep time, this dish will quickly become a go-to favorite for busy nights. If you like broccoli dishes, you can also try my better-than-takeout Broccoli and Chicken. Another veggie packed option is My Creamy Veggie Pasta and I get a little sneaky with my teens who refuse to eat veggies with this Hidden Veggie Pasta *Wink*
Why You’ll Love This Recipe
Fast and Easy: Ready in just 15 minutes—perfect for hectic evenings.
Protein-Packed: The firm tofu provides a hearty, plant-based protein boost.
Flavorful: A savory blend of soy sauce, oyster sauce, and garlic brings bold flavors to every bite.
Customizable: Add your favorite veggies or adjust the spice level to suit your taste.
Looking for other fast dishes to make when you are busy? I got you! How about these Quick & Yummy Cheesy Shells or Quick and Juicy 15 minute Beef Fajitas or 15-minute Baked Tilapia?
Tofu and Broccoli Pasta Video
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Ingredients for Tofu and Broccoli Pasta
Full recipe, photos and instructions in the recipe card at the end of this post
- 16 oz pasta (spaghetti or your preferred type)
- 14 oz firm tofu, mashed
- 10 oz broccoli, fresh
- 8 cloves garlic, crushed
- 1 bunch scallions, chopped (white and green parts separated)
- 4 tablespoon olive oil
- ⅓ cup soy sauce
- 1 tablespoon oyster sauce
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder (broccoli)
- ¼ teaspoon garlic powder (broccoli)
- ¼ teaspoon salt (broccoli)
- ½ teaspoon onion powder (pasta)
- ½ cup water (for broccoli)
Instructions
Full recipe, photos and instructions in the recipe card at the end of this post
Boil the Pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta until al dente, according to package instructions. Drain and set aside, reserving a bit of pasta water for later if needed.
Prep the Aromatics
- While the pasta cooks, chop the scallions and crush the fresh garlic. Separate the white and green parts of the scallions.
Stir-Fry the Aromatics
- Heat a large frying pan or wok over high heat. Add olive oil and let it heat up.
- Stir-fry the white parts of the scallions and the crushed garlic until fragrant, about 1-2 minutes.
Cook the Broccoli
- Add some olive oil to a pan over medium heat. Add in the crushed clove of garlic and sauté for 30 seconds.
- Add the broccoli along with the onion powder and garlic powder.
- Add ½ cup of water, cover and steam for 3-4 minutes.
- Remove from the pan and set aside uncovered,
Add the Tofu
- Mash the firm tofu with a fork or your hands and add it to the pan with the garlic and scallions. Stir-fry over high heat for 3-4 minutes until slightly golden.
Add the Sauces
- Stir in the soy sauce, oyster sauce, onion powder, and a dash of black pepper. Mix well to coat the tofu evenly.
Combine Everything
- Add the cooked broccoli to the tofu mixture and stir to combine.
- Toss the drained pasta into the pan with the tofu and broccoli mixture. Add a splash of reserved pasta water if needed to loosen the sauce.
Garnish and Serve
- Sprinkle the green parts of the scallions over the pasta and add a drizzle of hot sauce for an extra kick if desired.
- Serve hot and enjoy!
FAQ
Can I make this gluten-free?
Yes! Swap the soy sauce and oyster sauce for gluten-free versions and use gluten-free pasta.
What other vegetables can I add?
This recipe works well with bell peppers, mushrooms, or snap peas for extra variety.
Can I use another type of tofu?
Firm tofu is best for stir-frying, but you can use extra-firm tofu for even more texture. Avoid soft tofu as it will break apart too easily.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave.
What pasta works best?
Spaghetti is classic, but linguine, fettuccine, or even penne can work well in this dish.
⭐️ Recipe
Tofu & Broccoli Pasta
Ingredients
- 16 oz pasta spaghetti or your preferred type
- 14 oz firm tofu mashed
- 10 oz broccoli fresh
- 8 cloves garlic crushed
- 1 bunch scallions chopped (white and green parts separated)
- 4 tablespoon extra virgin olive oil
- ⅓ cup soy sauce
- 1 tablespoon oyster sauce
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder broccoli
- ¼ teaspoon garlic powder broccoli
- ¼ teaspoon salt broccoli
- ½ teaspoon onion powder pasta
- ½ cup water for broccoli
Instructions
Boil the Pasta
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, according to package instructions. Drain and set aside, reserving a bit of pasta water for later if needed.
Prep the Aromatics
- While the pasta cooks, chop the scallions and crush the fresh garlic. Separate the white and green parts of the scallions.
Stir-Fry the Aromatics
- Heat a large frying pan or wok over high heat. Add olive oil and let it heat up.
- Stir-fry the white parts of the scallions and the crushed garlic until fragrant, about 1-2 minutes.
Cook the Broccoli
- Add some olive oil to a pan over medium heat. Add in the crushed clove of garlic and sauté for 30 seconds.
- Add the broccoli along with the onion powder, and garlic powder.
- Add ½ cup of water, cover and steam for 3-4 minutes.
- Remove broccoli from the pan and set aside uncovered,
Add the Tofu
- Mash the firm tofu with a fork or your hands and add it to the pan with the garlic and scallions. Stir-fry over high heat for 3-4 minutes until slightly golden.
Add the Sauces
- Stir in the soy sauce, oyster sauce, onion powder, and a dash of black pepper. Mix well to coat the tofu evenly.
Combine Everything
- Toss the drained pasta into the pan with the tofu mixture. Add a splash of reserved pasta water if needed to loosen the sauce.
- Add the cooked broccoli to the tofu mixture and spaghetti. Stir to combine.
Garnish and Serve
- Sprinkle the green parts of the scallions over the pasta and add a drizzle of hot sauce for an extra kick if desired. Serve hot and enjoy!
Greta says
I made this today! It is so simple and tasty! Thank you for sharing.