Linguini with Tofu, Fresh Tomato Sauce, Zucchini, Basil & Parmesan

Directions

1. Boil a pot of salted water and cook the pasta until al dente, then drain and set aside.
2. Press the tofu to remove excess moisture, then cut into 3/4-inch cubes.
3. Heat a skillet over medium-high heat and brush with a little oil.
4. Add the tofu cubes to the hot skillet and season; cook, turning often, until evenly golden, about 6 minutes, then transfer to a plate.
5. In the same skillet, add a bit more oil and sauté minced garlic with crushed red pepper until fragrant, about 15 seconds.
6. Add the tomatoes, zucchini, broth, Italian seasoning, and salt; simmer until the zucchini is tender and the sauce thickens, roughly 6–7 minutes.
7. 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.
8. Plate the pasta, distributing the sauce and tofu evenly, garnish with basil ribbons and a final squeeze of lemon if desired.