TOFU SCAMPI WITH A CRUNCHY GREEN VEGETABLE
Tofu Scampi with a crunchy green vegetable
- Cooking Time: 5
- Servings: 4
- Preparation Time: 5
- 1/2 box linguine
- 2 large shallots
- 3 cloves garlic
- 4 tbsp. vegan butter (such as Earth Balance)
- 5 tbsp. extra virgin olive oil
- 1 package firm tofu
- 1/2 tsp. red pepper flakes
- 3/4 cup dry white wine
- 1 lemon (zest & juice)
- Salt & pepper
- 1 handful fresh parsley
Cook the linguine according to the instructions on the package, and set aside. Drain the tofu and press it with paper towels to remove excess liquid. Cut it into small rectangles and sprinkle with a little salt and pepper. Place the tofu in a deep sauté pan with 2 tablespoons of olive oil, and lightly fry over medium heat until the tofu is golden brown on two sides. Transfer the fried tofu onto paper towels and set aside.
Chop up the shallots and garlic. Melt 2 tablespoons of the butter and 2 tablespoons of the olive oil over low heat in the same sauté pan you used to fry the tofu. Add in the shallots, garlic, and red pepper flakes, and cook over low heat for a few minutes until they begin to turn translucent. Pour in the white wine and juice from the lemon (don’t throw away the peels just yet). Bring the sauce up to a boil, then reduce to a simmer. Add in the remaining 2 tablespoons of butter, 1 more tablespoon of olive oil, and rub the lemon peels on a fine grater, dropping the lemon zest into the sauce. Stir and season the sauce with a little salt and pepper. Add in the tofu, stirring for a minute to allow it to soak in the sauce. Add in your desired amount of linguine, and stir everything together in the pan to coat the noodles with the scampi sauce. Transfer to plates or bowls to serve. Finally, chop up fresh parsley and sprinkle a little on top of each plate or bowl of scampi.
Note: This recipe was adapted from Tyler Florence’s recipe for Shrimp Scampi with Linguini.
Website Credit: http://www.laurelonhealthfood.com/2007/08/14-foods-that-lower-cholesterol/