Lemon Tofu & Veggies Scampi

It took me a few tries, but I managed to get the Tofu “Shrimp” Scampi from One Green Planet to a place where I really enjoyed it. The first few times I made it I was feeling bummed out by how little flavor it had. I tweaked the amounts of some of the ingredients, added a few, and upped the amount of sauce for a stronger lemon flavor. 

Ingredients

Servings: about 3-4 bowls

Note: Start marinating the tofu a little over an hour before you want to eat. Waiting on the tofu to marinate and bake is easy but also the longest part of this recipe.

  • 1 block extra-firm tofu, drained, cut into small cubes
  • 1 pound whole wheat or gluten-free penne pasta (or use whatever kind of pasta you prefer)
  • 2-3 bell peppers, any color, diced small
  • 2-3 crowns of broccoli, chopped
  • between ¾ to 1 cup white cooking wine (for a stronger sauce flavor, do 1 cup)
  • ½ cup reserved pasta water
  • 1 cup low-sodium vegetable broth
  • zest and juice of one lemon, or about 2 tbs. bottled lemon juice
  • ½ cup (or more) fresh parsley, chopped
  • Lemon pepper or sea salt & pepper, to taste (I recommend Mrs. Dash brand)
  • Optional topping: Parmesan faux-cheese (blend the ingredients below in a food processor)
    • ¾ cup raw cashews
    • 3 tbs. nutritional yeast
    • ¾ tsp. sea salt
    • ¼ tsp. garlic powder

For the marinade:

  • about 6 garlic cloves, minced
  • zest and juice of one very large lemon, or about 3-4 tbs. bottled lemon juice (if you want a strong flavor double the amount)
  • one large pinch of red pepper flakes (or a small one for less heat)
  • a pinch of sea salt and pepper

Directions

1. Marinate Tofu Mix the marinade ingredients together. Marinate the tofu for 20-30 minutes minimum.

2. Cook Tofu Preheat the oven to 400°F when the tofu is nearing the end of its time marinating. Cover a baking sheet with parchment paper (or use a silicone baking mat). Transfer the tofu from the marinade to the baking sheet – I use tongs for this – and bake the tofu in the oven for 25 minutes or until the tofu is noticeably browned. 

3. Cook Pasta Halfway through the tofu cook-time, bring a pot of water to a boil. Add a pinch of sea salt and the pasta. Follow package directions for cooking the pasta, or until al dente. 

4. Combine Sauce Set a large skillet over Medium heat. Pour in the leftover tofu marinade, white cooking wine, vegetable broth, and additional lemon zest and juice. Add the reserved pasta water as well; if it’s still cooking, just steal ½ cup. The pasta probably won’t notice – and you can add more water if it does! Voila! 

5. Simmer Sauce Allow the sauce to reach a simmer and let it sit on a slow simmer for about 5 minutes. Adjust the heat as needed. 

6. Simmer Veggies Add the diced bell pepper, broccoli, and parsley. Simmer until the broccoli is wilted. 

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7. Combine Everything Transfer the baked tofu to the skillet and mix it all together.

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Scoop plenty of veggies, tofu, and sauce over the pasta. Ready to eat!

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