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one green planet

Vegan shrimp scampi? Oh yeah. This is an elegant dish that's perfect for a special occasion. But, it’s still very fast, cheap, and easy to make. What more could you want? Made from marinated tofu, this vegan shrimp scampi is heavenly when eaten with lemon butter pasta. Dine like royalty tonight––this recipe is fantastic!

Tofu ‘Shrimp’ Scampi

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Serves

2-3

Ingredients

For the Marinade:

  • 1/4 cup extra-virgin olive oil
  • 6 garlic cloves, minced
  • Zest and juice of one lemon
  • A pinch of red pepper flakes
  • Salt and pepper, to taste

For the Scampi:

  • 1 box vegan shrimp or prawns, defrosted or 1 14-ounce block extra-firm tofu, pressed, drained, and cut into cubes
  • 1 pound gluten-free pasta
  • Kosher salt
  • 1/2 cup white wine
  • 1/2 cup reserved pasta water
  • 1 cup low-sodium vegetable broth
  • Zest and juice of one lemon
  • 2 tablespoons vegan butter (optional)
  • 1/2 cup fresh parsley, chopped
  • Salt and pepper, to taste

For the Garnish:

  • Grated Vegan Parmesan, if desired
  • Lemon wedges for garnish, if desired.

Preparation

  1. In a bowl, combine the ingredients for the marinade. Let the “shrimp” or tofu sit in the marinade for at least 30 minutes.
  2. Meanwhile, bring a large pot of water to a boil. Add salt and cook the pasta according to the package directions. Reserve about 1/2 cup of pasta water. Drain and set aside.
  3. Heat a large skillet over medium-high heat. Remove the “shrimp” or tofu from the marinade, shake off any excess and place them in the skillet. Cook for about 4-6 minutes or until they have browned a bit on all sides, according to your taste. Remove the “shrimp” or tofu from the skillet and set aside.
  4. Add ½ cup white wine to the skillet and let cook until most of it evaporates. Add the remaining marinade to the skillet. Let it cook for 2 minutes. Add the reserved pasta water and the broth to the skillet. Lower the heat to medium-low. Add the zest and juice of the second lemon to the sauce. Melt in the butter, if using, and add the parsley. Add salt and pepper to taste.
  5. Add the pasta to the sauce and toss to coat. Add the “shrimp” or tofu back to the skillet to heat through. Top with vegan grated Parmesan. Serve with extra lemon wedges, if desired.

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Nutritional Information

Total Calories: 3473 | Total Carbs: 436 g | Total Fat: 178 g | Total Protein: 31 g | Total Sodium: 1526 g | Total Sugar: 9 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

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Rhea Parsons

See My Recipes

When Rhea became vegan, there were no places in her Bronx neighborhood to eat, so she learned to cook, mostly by watching TV cooking shows, especially Christina Pirello and Rachael Ray.  That led to the creation of The "V" Word website, which focuses on vegan versions of favorite, familiar foods. In addition, Rhea has written several e-cookbooks, which are available on her website. Rhea hopes to spread the "V" Word to bring more compassion into the world, and it is her dream to become the vegan Rachael Ray.

Comments

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    2. Hi Kidron,

      I’m Ally, the Recipe Coordinator here. Thank you for your comment. We really value your input and want to make sure that your dish comes out wonderfully! I’ll be more than happy to send this feedback to the recipe author and as soon as I have a reply, I’ll be sure to get in touch with you. Thanks for bringing this to our attention and for being part of our plant-based food squad! :-) Yay!

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