Ah, butter sauce.  Need I say more?  It’s so easy to be vegan now that Earth Balance has perfected the soy-based butter substitute.  Mixed with olive oil creates an almost instant sauce that tastes rich enough for special occasions.  My friend insists these soy shrimp actually have the texture of the real thing, but I prefer not to imagine munching on cute swimming creatures.  Did I mention that it’s all about the sauce?

Scampi Sauce

  • Earth Balance butter or olive oil
  • garlic, chopped in large chunks

Let the butter sit out at room temperature for about half an hour or until soft. Add the chopped garlic to the butter, as much as you like, and mix well.

Broccoli Tofu Pasta Scampi

broccoli tofu pasta scampi

  • tofu, firm
  • 2 tablespoons olive oil
  • sweet onion
  • sun dried tomatoes
  • broccoli, chopped in large pieces
  • garlic pepper, to taste
  • salt, to taste
  • dried herbs to taste (oregano, basil, thyme)
  • scampi sauce
  • pasta of your choice, cooked

Drain the water from the tofu. Squeeze the tofu gently between paper towels until most of the water is removed. Cut the tofu into large chunks and set aside. Heat the olive oil in a skillet over medium heat, and saute the onions until just beginning to get brown. Add the sun-dried tomatoes, the broccoli, and the tofu chunks. Season everything with the dried herbs, salt, and garlic pepper to your taste. Let the mixture cook for a few minutes until the broccoli turns bright green and the tofu turns a light brown. Add the scampi sauce, as much as you like. Be generous with the scampi sauce since this is the main flavoring of the dish. Mix everything well. Add the mixture to the cooked pasta and mix again to coat the pasta with the sauce. Serve hot, with garlic bread and a fresh green salad!

Meatless Shrimp Pasta Scampi

pasta scampi

  • 2 tablespoons olive oil
  • sweet onion
  • asparagus, chopped
  • meatless shrimp (found at C&C Vegetarian Food in Kaimuki, Honolulu, Phone 735-9919)
  • crimini mushrooms, sliced
  • garlic pepper, to taste
  • salt, to taste
  • dried herbs to taste (oregano, basil, thyme)
  • fresh basil, chopped
  • scampi sauce
  • pasta of your choice, cooked

Heat the olive oil in a skillet over medium heat, and saute the onions until just beginning to get brown. Add the asparagus and the meatless shrimp. Season everything with the dried herbs, salt, and garlic pepper to your taste. Let the mixture cook for a few minutes until the asparagus turns bright green and the meatless shrimp gets soft. Next, add the crimini mushrooms but do not overcook them since you want them to retain their flavor and shape. Then add the scampi sauce, as much as you like. Be generous with the scampi sauce since this is the main flavoring of the dish. Mix everything well. Lastly, add the fresh basil. Add the mixture to the cooked pasta and mix again to coat the pasta with the sauce. Serve hot, with garlic bread and a fresh green salad!