Linguine with Broccoli and Tofu

Makes 4 to 6 servings

To make the dish vegan, use toasted panko bread crumbs tossed with a little salt instead of the Parm.

One 0.5-kg block extra-firm tofu

1 large head broccoli

Salt, as needed

1 pound dried linguine

1⁄2 cup olive oil

3 cloves garlic, minced

Freshly ground black pepper, as needed

3⁄4 cup freshly grated Parmigiano-Reggiano cheese

Drain the tofu and pat dry with several paper towels, pressing down lightly to help remove excess water, then cut into ½-inch cubes.

Trim the broccoli by removing the thickest part of the stem, then cut the thin stems and florets into bite-size pieces.

Bring a pot of water to a boil over high heat. Add a generous pinch or two of salt and the pasta; cook for about six minutes. Add the broccoli pieces to the pot (along with the pasta); cook for about three additional minutes, or until the pasta is al dente and the broccoli is bright green and just tender. Drain and then rinse the pasta and broccoli right away with cool water. Drain well.

Heat half the oil in the same pot you used to cook the linguine and broccoli, over medium-high heat. Once the oil shimmers, add the cubed tofu and stir to coat. Cook for a few minutes, stirring frequently, until it is golden brown and lightly crisped all over.

Reduce the heat to medium, then return the drained pasta and broccoli to the pot, along with the remaining ¼ cup of oil and the minced garlic. Toss for a few minutes until all the ingredients are well incorporated and warmed through. Taste and season with salt and pepper, as needed.

Serve right away, topping each portion with up to 2 heaping tablespoons of the Parm.

Per serving (based on 6): 570 calories, 22 grams protein, 62 g carbohydrates, 27 g fat, 5 g saturated fat, 10 milligrams cholesterol, 320 mg sodium, 4 g dietary fibre, 2 g sugar

Adapted from “From A Monastery Kitchen,” by Brother Victor-Antoine d’Avila Latourrette (Harper & Row, 1976).