Tofu & Artichoke Scampi
You don’t need seafood to enjoy this scrumptious classic pasta dinner! This vegan scampi features pan-seared artichoke hearts, crispy tofu, and tender linguine tossed in a zippy lemon, garlic, and white wine sauce. It’s a restaurant-worthy meal that’s easy enough for a busy weeknight!
Servings: 3
Calories: 620kcal
Ingredients
- ½ pound dried linguine pasta
- 3 tablespoons olive oil, divided
- 8 ounces super-firm tofu, cubed (about ½ inch)
- 1 (14 ounce/397) can artichoke hearts, quartered
- 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
- ½ teaspoon salt, plus more to taste
- Black pepper, to taste
- Red pepper flakes
- Lemon wedges, for serving
Instructions
- Bring a large pot of water to a boil. Add the pasta and cook it according to the package directions, just until al dente. Reserve about ½ cup of the pasta cooking water, then drain the pasta into a colander when done.
- While the pasta cooks, coat the bottom of a large skillet with 1 tablespoon of the olive oil and place it over medium heat. Add the tofu cubes and cook them for about 10 minutes, flipping once or twice, until browned on multiple sides. Remove them from the skillet and transfer them to a plate.
- Add 1 tablespoon of oil to the skillet. Add the artichoke hearts to the skillet in a single layer and cook them until lightly browned, about 5 minutes, flipping once or twice. Remove them from the skillet and transfer to the plate with tofu.
- Add 1 tablespoon more of olive oil to the skillet. Add the garlic and sauté it for about 1 minute, stirring constantly, until very fragrant.
- Add the wine and bring it to a simmer. Allow it to cook until the liquid reduces by half, about 4 minutes.
- Return the artichokes and tofu to the skillet. Add the pasta and toss a few times, just until ingredients are hot and evenly distributed. Add a bit of the reserved pasta water if the mixture seems dry.
- Remove the skillet from heat and stir in the lemon juice, basil, and parsley. Season with salt, pepper, and red pepper flakes to taste.
- Divide onto plates and serve with lemon wedges and additional red pepper flakes.
Nutrition
Calories: 620kcal | Carbohydrates: 67g | Protein: 17g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 946mg | Potassium: 341mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1619IU | Vitamin C: 36mg | Calcium: 79mg | Iron: 3mg