Cook spaghetti al dente
Sauté ½ white onion and 1 clove garlic
¾ cup cashews, soaked overnight
1 tsp garlic powder
½ tsp Apple cider vinegar
½ tsp lemon
1 tsp nutritional yeast
½ cup water from spaghetti
1 tomato, chopped
½ onion, chopped
2 cloves garlic, diced
¼ cup vegetable broth
Topped with micro cilantro
¼ cup extra-virgin olive oil Zest and juice of one lemon A pinch of red pepper flakes Salt and pepper to taste
For the scampi:
1 block extra-firm tofu, pressed, drained and cut into cubes 1 lb. gluten-free pasta Salt to taste ½ cup reserved pasta water 1 cup Jain broth (broccoli stems/water/salt) Zest and juice of one lemon 2 Tbs. margarine (optional) ½ cup fresh parsley, chopped
For the garnish:
Vegan grated parmesan
Lemon wedges for garnish
In 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.