You don't need seafood to make this scrumptious classic pasta dinner! Pan-seared artichoke hearts, crispy tofu and tender linguine pasta are dressed in a lemon, garlic and white wine sauce to create this zingy and satisfying vegan scampi.
- ½ pound dried linguine pasta
- About ¼ cup olive oil, divided
- ½ pound extra firm tofu, drained, pressed 20 minutes, and cut into 1 inch cubes
- 1 (14 ounce) can artichoke hearts, drained and halved (about 20 hearts)
- 2 garlic cloves, minced
- ⅓ cup dry white wine
- 2 tablespoons lemon juice
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh basil
- Salt and pepper to taste
- Red pepper flakes
- Lemon wedges, for serving
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Bring a large pot of water to a boil. Add the pasta and cook it according to the package directions. Drain the pasta into a colander and return it to pot. Toss with a few dashes of olive oil to prevent sticking.
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While the pasta cooks, coat the bottom of a large skillet with 1 tablespoon of olive oil and place it over medium heat. Add the tofu cubes and cook for about 10 minutes, flipping once or twice, until browned on multiple sides. Remove from the skillet and transfer to a plate.
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Add 1 tablespoon of oil to skillet. Add the artichoke hearts to the skillet in a single layer and cook until lightly browned, about 5 minutes. Remove from the skillet and transfer to the plate with tofu.
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Add 1 tablespoon more of olive oil to the skillet. Add the garlic and sauté about 1 minute, until very fragrant.
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Add the wine the and lemon juice. Bring the mixture to a simmer. Allow to cook until the liquid reduces by half, about 4 minutes.
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Return the artichokes and tofu to the skillet. Add the pasta and toss a few times, just until ingredients are hot and evenly distributed.
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Remove the skillet from heat and stir in the basil and parsley. Season with salt, pepper and red pepper flakes to taste.
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Divide onto plates and serve with lemon wedges and additional red pepper flakes.