Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book



Tofu ‘Shrimp’ Scampi

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

My Tofu Vegan “Shrimp” Scampi is an elegant dish that's perfect for a special occasion, yet is very fast and easy to make. I bet you could even make it for less than $10. Enjoy!

Tofu 'Shrimp' Scampi


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:

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


  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.





When Rhea became vegan, there were no places in her Bronx neighborhood to eat so she had to learn 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. Rhea has written several e-cookbooks which are available on her web site. It is Rhea's hope that she can spread the "V" Word to bring more compassion into the world and it is her dream to become the vegan Rachael Ray.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Chocolate Oatmeal and Nut Energy Bars [Vegan]

Chocolate, Oatmeal and Nut Energy Bars

Easy Skillet Pizza with Balsamic Tomato Sauce and a Cheesy Drizzle [Vegan, Gluten-Free]

Pumpkin Spice Mousse [Vegan, Keto]

High-Protein Sushi Burrito [Vegan]

Sushi Burrito

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

14 comments on “Tofu ‘Shrimp’ Scampi”

Click to add comment
8 Months Ago

Something seems to be missing. I do not see anything about a second lemon, broth, bitter or parsley in infrequent list. How much do I use?

05 Feb 2018

Butter not bitter! Lol!

Ally McLaughlin
25 May 2018

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!

Abby Edson
4 Years Ago

Someone should make me this, lol!!

Monique Okkes
4 Years Ago

looks fresh!

Kyung Chung
4 Years Ago

Christina Chang

Salvatore Ferrara Alchemical Nutritions
4 Years Ago

Sorry the prep and the combination of thi dish lack in vegan creativity and culinary skill!!what a loser

Rachael Neusch
05 Jul 2014

Wow, you\'re an asshole!

Jean Barlow
4 Years Ago


Ariel Porteus
4 Years Ago

Vegan white wine??

Tobias Brennvik
22 Jan 2014

check out barnivore to make sure your wine has not gone through dead fish bones and guts

Tobias Brennvik
22 Jan 2014


Nancy Sherman
4 Years Ago

Not feelin' the prentend shrimp but the rest looks divine! What time is dinner?

Dri Roveda
4 Years Ago

Bianca Milne


Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×