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Tofu and Broccoli Pesto Saute
with leftover quinoa

Active: 20 min Total: 35 min
You can still enjoy pesto outside of basil season. This simple tofu and broccoli pesto saute comes together quickly with the help of store-bought pesto, and will be a great shortcut meal for the busy holiday season!
Smarts: Save even more time by buying pre-chopped broccoli.


Tofu and Broccoli Pesto Saute:
  • Tofu, extra-firm (vacuum-packed preferable) - 1 lb , cubed
  • Garlic - 2 cloves , minced
  • Broccoli - 1 lb , chopped
  • Pine nuts - 1/4 cup
  • Cooking oil - 1 Tbsp
  • Store-bought pesto - 2 Tbsp + 1 Tbsp
  • Lemon - 1/2 , juice of
  • Leftover cooked quinoa - ~2 cups ((from Monday))
  • Parmesan cheese - for serving , grated


  1. Tofu - If tofu is packaged in water, press out liquid first. Then chop into 3/4” (1.9 cm) cubes. (Can be done up 1 day ahead)
  2. Garlic / Broccoli - Prep as directed. (Can be done up to 3 days ahead)

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  1. Place broccoli and garlic in a microwave-safe container. Cover with a wet paper towel and microwave for 2.5 to 3 minutes, until broccoli is tender but still a bit crunchy.
  2. Meanwhile, heat a non-stick wok or saute pan over medium-high heat. Add pine nuts and toast until golden, 1 to 2 minutes. Remove from pan and set aside.
  3. Return pan to heat and add cooking oil. Add tofu to heated oil, and saute for 4 to 5 minutes until golden. Then toss with first part of pesto.
  4. Add broccoli to the pan and saute until broccoli is cooked to your liking. Add in second part of pesto. Toss until coated.
  5. Finish with lemon juice and season to taste with salt and pepper.
  6. Warm up leftover quinoa. Serve pesto tofu and broccoli saute over quinoa and sprinkle with pine nuts and parmesan cheese.



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