Mealime recipe · lives on in MealPot
Lemon-Caper Spaghetti with Tofu, Asparagus, Bell Pepper & Parsley
- 30 min
- 2–6 servings
- 621 kcal / serving
Lemon-Caper Spaghetti with tofu, asparagus, bell pepper and parsley is a bright, satisfying weeknight pasta with crisp vegetables and a lemony sauce that clings to every strand.
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Ingredients
- 1 small bunchasparagus
- 2 tbspcapers
- 8 fl ozchicken or vegetable broth
- 1 (12 oz) pkgextra firm tofu
- 2 clovesgarlic
- ½ small bunchItalian (flat-leaf) parsley
- 1lemon
- 1orange bell pepper
- 5 ozspaghetti pasta
- lemons
- orange bell peppers
From the pantry: all-purpose flour, black pepper, extra virgin olive oil, salt
Cookware
aluminum foil · baking sheet pan · chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · medium saucepan · mixing bowls · nonstick skillet · stirring spoon · tongs
Directions
- Prepare the tofu: cut it into planks, season both sides with salt, then sandwich between towels on a baking sheet with a weight on top to press out moisture.
- Cook the pasta in salted boiling water until al dente, then drain and set aside.
- Wash and dry the produce. Cut the asparagus into 1-inch pieces and slice the bell pepper into thin strips; set aside.
- Cut the tofu planks into triangles and coat with flour and pepper on all sides.
- In a skillet, heat oil and fry the tofu until golden on both sides, about 2–3 minutes per side; transfer to a plate and loosely cover.
- Mince the garlic. In the same skillet, add a little more oil and flour, cooking briefly until fragrant, then zest and juice half a lemon into the pan; stir in broth, capers, salt, and pepper and simmer until slightly thickened.
- Cut the remaining lemon into wedges and set aside for serving.
- Add the asparagus and bell pepper to the sauce and cook until just tender, about 4 minutes.
- Return the drained pasta and chopped parsley to the skillet; toss and cook 1–2 minutes to heat through, then serve with lemon wedges on top.
Two tips
- Prep ahead: press the tofu and chop the parsley a bit in advance and refrigerate until ready to cook.
- If capers aren’t available, skip them and add a pinch more salt and a squeeze of lemon to keep the dish bright.
Nutrition per serving
- Calories
- 621 kcal
- Protein
- 33 g
- Carbs
- 76 g
- Fat
- 24 g
- Fiber
- 7 g
- Sodium
- 70 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.