Tofu Scampi
Indulge in the perfect fusion of elegance and plant-based comfort with this mouthwatering Tofu Scampi recipe! Featuring crispy golden tofu cubes and tender al dente pasta, this dish is coated in a luscious garlic-white wine sauce with bursts of fresh lemon and savory vegan butter. Nutritional yeast adds a subtle umami richness, while red pepper flakes lend a hint of spice for those who crave a little kick. Ready in just 35 minutes, this vegan twist on a classic scampi is as quick as it is flavorful—perfect for weeknight dinners or impressing guests. Garnished with fresh parsley, it's a satisfying, dairy-free delight you’ll return to again and again.
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Recipe Information
Ingredients
- 1 block (14 ounces) Firm tofu
- 12 ounces Linguine or spaghetti
- 3 tablespoons Olive oil
- 2 tablespoons Vegan butter
- 6 cloves, minced Garlic
- 1 cup White wine
- 1 cup Vegetable broth
- 2 tablespoons Lemon juice
- 2 teaspoons Cornstarch
- 1 tablespoon Water
- 2 tablespoons Nutritional yeast
- 2 tablespoons, chopped Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon (optional) Red pepper flakes
Instructions
Drain the tofu and press it to remove excess water. Cut the tofu into 1/2-inch cubes.
Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the tofu cubes and cook until browned on all sides, about 7-10 minutes. Remove the tofu from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil and vegan butter. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant.
Pour in the white wine and cook for 2-3 minutes, allowing the alcohol to cook off slightly. Then add the vegetable broth, lemon juice, salt, pepper, and red pepper flakes (if using). Stir to combine.
In a small bowl, whisk together the cornstarch and water to create a slurry. Slowly stir the slurry into the skillet, allowing the sauce to thicken slightly.
Stir in nutritional yeast and cook for another minute. Add the browned tofu back to the skillet and toss to coat in the sauce.
Add the cooked pasta to the skillet along with some reserved pasta water, a little at a time, to loosen the sauce as needed. Stir to combine everything.
Garnish with fresh parsley and serve immediately. Enjoy your Tofu Scampi!
Nutrition Facts
Calories |
1834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.8 g | 114% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3204 mg | 139% | |
| Total Carbohydrate | 152.9 g | 56% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 13.5 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 731 mg | 56% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1695 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
