Vegetarian · 30 min
Linguini with Tofu, Fresh Tomato Sauce, Zucchini, Basil & Parmesan
- 30 min
- 2–6 servings
- 632 kcal / serving
A light, sauce-forward pasta with tender tofu, fresh tomato and zucchini, bright basil, and Parmesan. The textures balance well for a quick weeknight dish that comes together in minutes.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 4 fl ozchicken or vegetable broth
- 1 (12 oz) pkgextra firm tofu
- ½ small pkgfresh basil
- 1 clovegarlic
- 1 pintgrape tomatoes
- ½lemon
- 5 ozlinguine pasta
- 1 ozParmesan cheese
- 2 mediumzucchini squash
From the pantry: black pepper, crushed red pepper, extra virgin olive oil, Italian seasoning, onion powder, salt
Cookware
aluminum foil · baking sheet pan · chef's knife · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · medium saucepan · mixing bowls · nonstick skillet · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: tofu · zucchini
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ small pkgfresh basil
- 1 clovegarlic
- 1 pintgrape tomatoes
- ½lemon
- 2 mediumzucchini squash
Dairy, eggs & chilled
- 1 (12 oz) pkgextra firm tofu
- 1 ozParmesan cheese
Pantry & dry goods
- 4 fl ozchicken or vegetable broth
- 5 ozlinguine pasta
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chicken or vegetable broth | 4 fl oz | 8 fl oz | 12 fl oz |
| extra firm tofu | 1 (12 oz) pkg | 2 (12 oz) pkg | 3 (12 oz) pkg |
| fresh basil | ½ small pkg | 1 small pkg | 1 small pkg |
| garlic | 1 clove | 2 cloves | 3 cloves |
| grape tomatoes | 1 pint | 2 pints | 3 pints |
| lemon | ½ | 1 | 1 |
| linguine pasta | 5 oz | 10 oz | 15 oz |
| Parmesan cheese | 1 oz | 2 oz | 3 oz |
| zucchini squash | 2 medium | 4 medium | 6 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Boil a pot of salted water and cook the pasta until al dente, then drain and set aside.
- Press the tofu to remove excess moisture, then cut into 3/4-inch cubes.
- Heat a skillet over medium-high heat and brush with a little oil.
- Add the tofu cubes to the hot skillet and season; cook, turning often, until evenly golden, about 6 minutes, then transfer to a plate.
- In the same skillet, add a bit more oil and sauté minced garlic with crushed red pepper until fragrant, about 15 seconds.
- Add the tomatoes, zucchini, broth, Italian seasoning, and salt; simmer until the zucchini is tender and the sauce thickens, roughly 6–7 minutes.
- Stir in shredded basil and squeeze a little lemon juice; toss with the cooked pasta and the tofu, then scatter grated Parmesan on top and serve.
- Plate the pasta, distributing the sauce and tofu evenly, garnish with basil ribbons and a final squeeze of lemon if desired.
Two tips
- Prep ahead: press the tofu and chop tomatoes and zucchini earlier in the day for faster dinner assembly.
- Serving idea: finish with a drizzle of olive oil and a pinch of pepper flakes for a touch of heat.
Nutrition per serving
- Calories
- 632 kcal
- Protein
- 36 g
- Carbs
- 71 g
- Fat
- 25 g
- Fiber
- 7 g
- Sodium
- 62 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
More like this
PLAN THE WEEK
One of 1,676 recipes in MealPot.
Pick five dinners, MealPot writes one grocery list sorted by aisle and scales every recipe to your household.
Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.