Tofu & Zucchini Scampi with hearts of palm
Recipe type: Entree
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
A light and flavorful gluten-free and vegan version of an Italian classic.
  • 1 tablespoon olive oil
  • 1 lb tofu, extra firm, cut into 1" squares that are ½" thick
  • 1 15 oz can hearts of palm, drained and sliced diagonally
  • 2 tablespoons olive oil
  • 2 tablespoons vegan butter
  • 4 garlic cloves, minced
  • 1 cup white wine
  • ⅛ teaspoon chili flakes
  • juice of ½ lemon
  • 2 large zucchini, spiralized into noodles
  • 1 teaspoon dulse flakes (optional)
  • sea salt and black pepper to taste
  • 1 tablespoon Italian parsley, chopped
  1. Heat the olive oil over medium-low in a large non-stick skillet and add the tofu. Sear the tofu for 5 minutes undisturbed until golden brown, and then flip over and sear the other side. Remove from the pan and place on a plate. Add the sliced hearts of palm to the pan (along with more oil if desired) and sauté for about 3-4 minutes or until golden. Remove from the pan and add to the plate with the tofu.
  2. In the same pan, melt the vegan butter and olive oil together. Add the garlic cloves and sauté for 2 minutes, until the garlic is lightly browned. Add the white wine and chili flakes. Simmer until reduced by half, about 2 minutes. Add the lemon, zucchini and dulse. Stir well until everything is well coated with the sauce and warm. Season with sea salt and black pepper to taste. At the last step add the Italian parsley and serve with fresh lemon wedges.
Recipe by Plant Craft at