Vegan Spaghetti with Tofu Scampi INGREDIENTSFor the marinade:¼ cup extra-virgin olive oi

Vegan Spaghetti with Tofu Scampi INGREDIENTSFor the marinade:¼ cup extra-virgin olive oilZest and juice of one lemonA pinch of red pepper flakesSalt and pepper to tasteFor the scampi:1 block extra-firm tofu, pressed, drained and cut into cubes1 lb. gluten-free pastaSalt to taste½ cup reserved pasta water1 cup Jain broth (broccoli stems/water/salt)Zest and juice of one lemon2 Tbs. margarine (optional)½ cup fresh parsley, choppedFor the garnish:Vegan grated parmesanLemon wedges for garnishPREPARATIONIn a bowl, combine the ingredients for the marinade. Let the tofu sit in the marinade for at least 30 minutes.Bring a large pot of water to a boil. Add salt and cook the pasta according to the package directions. Reserve about ½ cup of pasta water. Drain and set aside.Heat a large skillet over medium-high heat. Remove the 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 tofu from the skillet and set aside.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 2nd lemon to the sauce. Melt in the butter, if using, and add the parsley. Add salt and pepper to taste.Add the pasta to the sauce and toss to coat. Add tofu back to the skillet to heat through. Top with vegan grated Parmesan. Serve with extra lemon wedges, if desired.Adapted to be Jain by YummyVegan -- source link

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