Tofu & Artichoke Scampi
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan take on scampi using pan-seared artichoke hearts and crispy tofu with tender linguine in a bright lemon, garlic, and white wine sauce. Restaurant-quality yet quick enough for a busy weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1/2 pound dried linguine pasta
- 3 tablespoons olive oil, (divided)
- 8 ounces super-firm tofu, (cubed (about 1/2 inch))
- 1 (14 ounce/397) can artichoke hearts, (quartered)
- 2 garlic cloves, (minced)
- 1/3 cup dry white wine
- 2 tablespoons lemon juice
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh basil
- 1/2 teaspoon salt, (plus more to taste)
- Black pepper, (to taste)
- Red pepper flakes
- Lemon wedges, (for serving)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 799mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 445mg
- Calcium
- 150mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 799MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.