Scampi is traditionally an Italian seafood dish in a simple butter, white wine and garlic sauce. It’s usually served with pasta or crusty bread. I’ve veganized it here with crispy seared tofu for protein and hearts of palm, which really look like calamari! A hint of dulse gives a more pronounced seafood flavor. This dish is both light flavorful, with a wonderful variety of textures. You can make this with regular pasta if you like, or just use the naturally gluten free zucchini noodles.
Tofu & Zucchini Scampi with hearts of palm
A light and flavorful gluten-free and vegan version of an Italian classic.
Author: Rachel Carr
Recipe type: Entree
Serves: 2 servings
- 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
- 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.
- 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.
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