This decadent and creamy vegan lemon basil pasta with tofu and broccoli comes together quickly for weeknight dinners or you can meal prep it ahead of time
If you haven't already steamed your broccoli, do that while the rest of the meal cooks
Coat the bottom of a large pot (you'll want a large pot for this amount of pasta) with 1 tablespoon of olive oil and bring it medium heat. Add the tofu cubes and cook for about 10 minutes, flipping once or twice, until browned. Remove the tofu and add it to a plate. Set aside.
Add the remaining olive oil to your pot and heat it to medium heat. Add your garlic and onion to the pot and cook for 2-3 minutes, stirring often to avoid browning, until the onion is translucent. Add in the lemon juice and stir.
Add water, vegetable bouillon powder, nondairy milk, italian seasoning, salt, and pepper and stir. Turn the heat to high and bring to a boil.
Once the liquid has come to a boil, add your pasta and reduce to a simmer. If you're using longer noodles like I did, gently push the remaining noodles into the pot as the submerged noodles begin to soften.
Stir frequently to prevent the pasta from sticking together. Depending on your pasta, cook for approximately 20 minutes or until the sauce has thickened and the noodles are cooked to your liking. If the sauce becomes too thick, add another splash of nondairy milk and reduce your heat a bit.
Once cooked, add the lemon zest, fresh basil, steamed broccoli, and tofu to your pot and stir to combine.
*alternatively, you can replace the 2 cups water + 1 serving vegetable bouillon with 2 cups of your favorite vegetable broth
**different pastas cook at different rates, so know that your choice here may affect cook time. Just keep an eye on it to make sure everything cooks through.