Tofu Scampi On Linguine

Lemony, garlicky tofu that has been marinated in nori for the taste of the sea, served on a bed of linguine with parsley.

Serving Size: 4

Ingredients:

• 2 tablespoons nori or dulse flakes
• 1 tablespoon miso 1 lb. firm tofu
• 2 tablespoons olive oil
• 1 tablespoon vegan margarine
• 1 tablespoons lemon juice
• 4-5 cloves garlic, finely sliced
• 2 large shallots
• 1/2 teaspoon red pepper flakes
• 1/2 cup dry white wine
• salt & pepper
• 1 handful fresh parsley, chopped
• 2 tablespoons olive oil to fry the tofu
• 1 box linguine serving for 4

Directions:

1. Mix the nori or dulse flakes with water and add the miso.
2. Place the liquid in a shallow form to marinate the tofu pieces.
3. Slice and cut the tofu in shapes as you wish. I wanted medium round pieces, but cubes or blocks are also fine.
4. Marinate the tofu for 1/2 – 1 hour, making sure that both sizes have been submerged in the mixture. It can also marinate overnight in the refrigerator.
5. Melt the vegan margarine and olive oil in a small sauce pan.
6. Peel and slice the garlic and add to the oil. Keep the heat on low as you do not want the garlic to burn.
7. Add the salt and pepper.
8. After the tofu has marinated heat the olive oil in a frying pan and fry the tofu pieces to a light golden brown on each side.
9. Add the chopped shallots and saute until soft.
10. Once the shallots and garlic have soften and are glassy. Pour in the wine and lemon juice. This helps to “cut” the oil, and make a light wine and oil sauce. Most of the alcohol will be cooked off and and it will be a light thin sauce.
11. Bring a large pot of lightly salted water to boil and cook the linguine according to instructions (or until al dente).
12. When the linguine is cooked, drain the liquid and return the linguine to the pot. Add the shallot, garlic/wine sauce to the linguine and mix evenly.
13. Serve the linguine with some of the tofu pieces and shallots, garnished with the chopped parsley and red pepper flakes.