Tofu Scampi over Spinach Spaghetti
Hi everyone! Whenever summer comes around I become obsessed with light, white wine sauces and anything with a faux seafood element. Thus came my inspiration the other day for this tofu scampi dish served over some spinach spaghetti. Hope you all enjoy!
Ingredients:
14 oz extra firm tofu
1/2 lb spaghetti (I used 365 whole foods spinach spaghetti)
4 cloves of garlic, sliced
1 small shallot, chopped
Juice of 1 lemon
1/2 cup of cooking white wine
3 tablespoons of olive oil
3 tablespoons of chopped seaweed (you can use arame but I used nori sheets that I cut up)
1 tablespoon of basil
4 tablespoons of parsley
1/2 teaspoon of salt
Pepper to taste
Firstly, marinate your tofu for at least 2 hours but up to overnight (the longer you marinate the stronger the flavor). To make the marinade, combine 2 tablespoons of the olive oil, all the white wine, half of the juice of the lemon, the seaweed, and the salt and pepper in container. To make your perfect tofu circles slice the tofu lengthwise into four parts and then make your circles. I used a shot glass for my circles but you can also cut by hand. Save your scraps for a future tofu scramble or any other recipe that calls for crumbled tofu. Place tofu in marinade and set aside in fridge.
Begin to boil a salted pot of water for your pasta.
Save your tofu marinade. Heat a nonstick pan to about medium to high heat (I used an iron cask skillet) with a little non stick spray and sear the tofu circles until nice and golden on each side. Set aside and keep warm.
Using the same pan heat the remaining 1 tablespoon of olive oil and add the chopped shallots. Cook for a few minutes until they begin to become translucent. Add garlic and cook for a few more minutes. Now add the marinade to the pan and cook down the liquid for a few more minutes.
At this point your water should be boiling. Add a drop or two of olive oil to the water (helps prevent sticking) and place your pasta in the pot. Cook according to pasta instructions.
Add second half of lemon juice and parsley (fresh or dried) to your pasta sauce. Adjust seasoning (salt and pepper) and when pasta is cooked, drain and add to sauce. Cook for 30 more seconds and then turn off heat. Serve your seared tofu on top of pasta and garnish with some parsley. Enjoy!
More recipes and photos: http://basilbakery.blogspot.com/
Ingredients:
14 oz extra firm tofu
1/2 lb spaghetti (I used 365 whole foods spinach spaghetti)
4 cloves of garlic, sliced
1 small shallot, chopped
Juice of 1 lemon
1/2 cup of cooking white wine
3 tablespoons of olive oil
3 tablespoons of chopped seaweed (you can use arame but I used nori sheets that I cut up)
1 tablespoon of basil
4 tablespoons of parsley
1/2 teaspoon of salt
Pepper to taste
Firstly, marinate your tofu for at least 2 hours but up to overnight (the longer you marinate the stronger the flavor). To make the marinade, combine 2 tablespoons of the olive oil, all the white wine, half of the juice of the lemon, the seaweed, and the salt and pepper in container. To make your perfect tofu circles slice the tofu lengthwise into four parts and then make your circles. I used a shot glass for my circles but you can also cut by hand. Save your scraps for a future tofu scramble or any other recipe that calls for crumbled tofu. Place tofu in marinade and set aside in fridge.
Begin to boil a salted pot of water for your pasta.
Save your tofu marinade. Heat a nonstick pan to about medium to high heat (I used an iron cask skillet) with a little non stick spray and sear the tofu circles until nice and golden on each side. Set aside and keep warm.
Using the same pan heat the remaining 1 tablespoon of olive oil and add the chopped shallots. Cook for a few minutes until they begin to become translucent. Add garlic and cook for a few more minutes. Now add the marinade to the pan and cook down the liquid for a few more minutes.
At this point your water should be boiling. Add a drop or two of olive oil to the water (helps prevent sticking) and place your pasta in the pot. Cook according to pasta instructions.
Add second half of lemon juice and parsley (fresh or dried) to your pasta sauce. Adjust seasoning (salt and pepper) and when pasta is cooked, drain and add to sauce. Cook for 30 more seconds and then turn off heat. Serve your seared tofu on top of pasta and garnish with some parsley. Enjoy!
More recipes and photos: http://basilbakery.blogspot.com/