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
- 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
- Mix the nori or dulse flakes with water and add the miso.
- Place the liquid in a shallow form to marinate the tofu pieces.
- Slice and cut the tofu in shapes as you wish. I wanted medium round pieces, but cubes or blocks are also fine.
- 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.
- Melt the vegan margarine and olive oil in a small sauce pan.
- Peel and slice the garlic and add to the oil. Keep the heat on low as you do not want the garlic to burn.
- Add the salt and pepper.
- 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.
- Add the chopped shallots and saute until soft.
- 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.
- Bring a large pot of lightly salted water to boil and cook the linguine according to instructions (or until al dente).
- 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.
- Serve the linguine with some of the tofu pieces and shallots, garnished with the chopped parsley and red pepper flakes.