The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Tofu Puttanesca with Tenderstem Broccoli & Olives
Spicy tomato sauce with crumbled tofu, black olives, tenderstem broccoli and capers.
Prep in 10
High protein
1/3 daily fibre
5 of 5 a day
New
Low sat fat
Serving size
Ingredients
- 3 garlic clove
- 20g capers (Water, Salt, Vinegar)
- 1 onion
- 180g Tenderstem broccoli
- 400g chopped tomatoes (Tomatoes, Tomato Juice, Citric Acid (E330))
- 1 handful of fresh flat-leaf parsley
- 30g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 110g baby plum tomatoes
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 tsp red chilli flakes
- 100g brown rice noodles (Brown Rice Flour, Water)
- 40g rocket
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
Nutritional Information
Calories: 587
Protein: 35g
Carbs: 60g
Fat: 23g
Tofu Puttanesca with Tenderstem Broccoli & Olives
Spicy tomato sauce with crumbled tofu, black olives, tenderstem broccoli and capers.
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Cooking Instructions
- Drain the tofu, pat dry with paper towel and crumble into small pieces, to resemble mince. Finely dice the onion. Finely chop or crush the garlic. Halve the tomatoes and the olives. Roughly chop the capers and finely chop the parsley.
- Heat 2 tsp oil in a large saucepan on a medium-high heat. Add the tofu and stir-fry for 3-4 mins, until starting to colour. Add the onion and tomatoes to the pan and continue to cook for 4-5 mins, until starting to soften, then stir in the garlic and the chilli flakes (to taste). Cook for 2 more mins, then add the capers and olives.
- Pour in the chopped tomatoes and 150ml boiling water. Dissolve the stock cube in the pan, bring to the boil, then leave to simmer for 5-6 mins, until thickened. Season with sea salt and black pepper.
- Meanwhile, heat a large saucepan filled with salted boiling water on high heat. Trim the broccoli, then add the broccoli and the noodles to the pan. Gently separate with a fork and boil for 3-4 mins, until cooked, then drain.
- Rinse the noodles well, then add to the pan with the puttanesca sauce and toss to coat. Mix in half the capers and season to taste with sea salt and black pepper.
- Finally, gently fold the rocket through the noodles and serve onto plates.
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