Name: Lemon-Caper Spaghetti with Tofu, Asparagus, Bell Pepper & Parsley
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 small bunches asparagus; 6 tbsp capers; 710 ml chicken or vegetable broth; 3 (340 g) pkgs extra firm tofu; 6 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; 3 lemons; 3 orange bell peppers; 425 g spaghetti pasta; all-purpose flour; black pepper; extra virgin olive oil; salt

Lemon-Caper Spaghetti with Tofu, Asparagus, Bell Pepper & ParsleyLemon-Caper Spaghetti with Tofu, Asparagus, Bell Pepper & Parsley — a 45-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 small bunches asparagus

6 tbsp capers

710 ml chicken or vegetable broth

3 (340 g) pkgs extra firm tofu

6 cloves garlic

1 small bunch Italian (flat-leaf) parsley

3 lemons

3 orange bell peppers

425 g spaghetti pasta

all-purpose flour

black pepper

extra virgin olive oil

salt

Instructions

Cut tofu in half along the long side. Sprinkle each tofu plank with salt on both sides and sandwich between clean towels or paper towels; place on a baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.

Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes; drain and set aside.

Meanwhile, wash and dry the fresh produce.

Snap or cut off the woody ends of the asparagus; cut crosswise into 1-inch pieces and place in a large bowl.

Trim, seed, and slice bell peppers into thin strips; add to the bowl with the asparagus and set aside.

Cut the tofu planks in half, then cut each half into 2 triangles; place in another large bowl. Sprinkle with flour and pepper on both sides.

Preheat another large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom; working in batches if necessary, add tofu and cook until golden, 2-3 minutes per side. Remove to a plate and loosely cover with aluminum foil. (Reserve pot for later use.)

Meanwhile, peel and mince garlic.

When the tofu is done, return the pot to medium heat; add more oil and swirl to coat the bottom. Add garlic and additional flour; cook, stirring constantly, until fragrant, about 1 minute.

Zest and juice half of the lemons into the pot; add broth, capers, salt, and pepper. Cook, stirring often, until the sauce has thickened, 3-4 minutes. (Reserve remaining lemons for the next step.)

While the sauce is cooking, cut the remaining lemons into wedges and set aside for serving.

Add asparagus and bell pepper to the pot with the sauce; cook, stirring occasionally, until veggies are fork-tender, about 5 minutes.

Meanwhile, shave parsley leaves off the stems; discard stems and mince the leaves.

When the veggies are done, add drained pasta and parsley to the pot; toss to combine and continue to cook until heated through, 2-3 minutes more.

To serve, divide pasta, veggies, sauce, and tofu between plates or bowls. Squeeze lemon over top and enjoy!

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