I’ve never been a fan of tofu. I used to walk right past it at the supermarket. A while back I stumbled upon the tofu artichoke scampi recipe from the connoisseurus veg. Intrigued? Yes, very. I’ll try anything tofu based in the hopes of liking it one day.
No clue why she made the tofu – scampi comparison, but after trying it I could sort of taste what she was going for. I’ve made this dish so many times now I gave it my own little spin. I do prefer to make it with a chunky-sized pasta instead of a long one like linguine, but honestly anything that’s sitting in your cupboard will do.
I think this is great for when you want something a bit more fancy than the ol’ spagbol. I takes a bit more time and effort but it’s more than worth it imo. These are pretty big portions, but who’s going to complain, right?
– 250gr conchiglie pasta shells
– 250gr firm tofu
– 240gr artichoke hearts (about one tin)
– 2 garlic cloves
– 100ml dry white wine
– juice of 1 lemon
– olive oil
– pepper and salt
1. Drain the tofu and put a clean kitchen towel (or paper) around it. Press it and put something heavy on it, try to drain as much moisture as you can. Let it sit for as long as you want, 30+ min is best.
2. While that’s being pressed, boil the pasta shells and drain them. Drizzle with olive oil so they won’t stick.
3. Slice the artichoke hearts into thin parts. Heat up some olive oil into a pan and let them brown over medium-high heat, about 5 minutes should do. Season with pepper and salt and put aside.
4. Cut the tofu into pieces about 5mm thick. Again, heat up some olive oil into a pan and let the tofu brown until slightly crusty. Add the lemon juice to the pan and let it simmer until all liquid is gone. Turn the tofu and let it bake for another 2-3 minutes, until brown. Add more olive oil if needed. When done, add them to the artichoke hearts.
5. Again (last time, I swear!), add some olive oil to the pan. Add the minced garlic and sautée for a few minutes. Add the wine and let it simmer for another minute or so, until the liquid reduces by about half.
6. Put the pasta, tofu and artichoke hearts to the pan and toss it around a bit until everything is nice and hot again. Add more olive oil, lemon juice, pepper and salt to taste. Divide onto two plates and add some capers if you like.