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Tofu Scampi

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Ingredients

  • 1 block of firm tofu, drained and pressed
  • 1/4 cup all-purpose flour
  • 1/4 cup olive oil
  • 4 cloves of garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup vegetable broth
  • 1/4 cup white wine
  • 2 tablespoons lemon juice
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste
  • 8 oz of cooked linguine or spaghetti

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Tofu Scampi

Created by: Howcan Team

Ingredients

  • 1 block of firm tofu, drained and pressed
  • 1/4 cup all-purpose flour
  • 1/4 cup olive oil
  • 4 cloves of garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup vegetable broth
  • 1/4 cup white wine
  • 2 tablespoons lemon juice
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste
  • 8 oz of cooked linguine or spaghetti

Instructions

  • Slice the pressed tofu into 1/2 inch thick rectangles and pat dry with paper towels.
  • Coat the tofu slices in the all-purpose flour, shaking off any excess.
  • In a large skillet, heat the olive oil over medium-high heat. Add the tofu slices and cook until golden brown on both sides, about 3-4 minutes per side. Remove the tofu from the skillet and set aside.
  • In the same skillet, add the minced garlic and red pepper flakes. Cook for 1-2 minutes until fragrant.
  • Pour in the vegetable broth, white wine, and lemon juice. Bring to a simmer and cook for 2-3 minutes to reduce the liquid slightly.
  • Add the cooked tofu back into the skillet, coating it with the sauce. Cook for an additional 2-3 minutes to heat the tofu through.
  • Stir in the chopped parsley and season with salt and pepper to taste.
  • Serve the tofu scampi over cooked linguine or spaghetti, and enjoy!
Main Course
Italian

Tofu Scampi is a delightful vegan twist on the classic Italian dish, traditionally made with shrimp. This plant-based version features tofu as the star ingredient, marinated in a zesty blend of garlic, lemon, and herbs, then sautéed to perfection. The dish has gained popularity in recent years as more people embrace plant-based eating. Renowned chefs and restaurants across the globe have put their own spin on Tofu Scampi, incorporating local flavors and ingredients. For the best Tofu Scampi experience, seek out restaurants known for their innovative vegan cuisine or try making it at home with fresh, high-quality tofu and a generous amount of aromatic garlic and herbs.

30 min

|

4

|

280 calories

Instructions

  • Slice the pressed tofu into 1/2 inch thick rectangles and pat dry with paper towels.
  • Coat the tofu slices in the all-purpose flour, shaking off any excess.
  • In a large skillet, heat the olive oil over medium-high heat. Add the tofu slices and cook until golden brown on both sides, about 3-4 minutes per side. Remove the tofu from the skillet and set aside.
  • In the same skillet, add the minced garlic and red pepper flakes. Cook for 1-2 minutes until fragrant.
  • Pour in the vegetable broth, white wine, and lemon juice. Bring to a simmer and cook for 2-3 minutes to reduce the liquid slightly.
  • Add the cooked tofu back into the skillet, coating it with the sauce. Cook for an additional 2-3 minutes to heat the tofu through.
  • Stir in the chopped parsley and season with salt and pepper to taste.
  • Serve the tofu scampi over cooked linguine or spaghetti, and enjoy!
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