Start water boiling for pasta. Cut broccoli florets into small bite-sized pieces.
For reduced fat, put the florets in a microwaveable bowl with 1 Tablespoon vegetable stock, cover lossely, and microwave until the broccoli is lightely steamed but still firm (apporx 3 minutes, or to preference).
For more fat (because sometimes us vegans need a little fat), fry broccoli in a bit of olive oil and 1/2 Tablespoon optional vegetable stock until bright green but still firm. While cooking, slice smoked tofu into small bite-sized pieces and add to broccoli. Cook for a minute more just to heat the tofu and mix the flavors.
When pasta is done, drain it, put it back in the saucepan and then add a little bit of olive oil, just enough to coat the pasta (or to taste). Add the broccoli tofu to the pasta, plus the optional pine nuts, and gently mix.
Tip: for small quantities of veggie stock, freeze some in an ice cube tray, then transfer to baggies. Alternately, try the powdered vegetable stock found in health food stores.
This dish is nice because the smoked tofu gently flavors everything. And it is fun to spear one piece of broccoli, one piece of tofu, and one wagon wheel on your fork per bite! It would probably be a good recipe to try on kids.