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!
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
If you enjoyed this video for Tofu and Broccoli Pasta, please subscribe to my Youtube Channel. Click the BELL icon so you can be the first to know when I post a new video.
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 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.