There are so many foods from my pre-vegan days that I remember loving, but I would not want to eat them today.  I think I am actually more fond of  the memories that are attached to the particular foods, rather than to the foods themselves.  That’s why this dish is perfect for me – it evokes the memories I have of scallops, namely family dinners out at favorite seafood restaurants, yet I don’t have to contend with that chewy texture, which never really appealed to me at all.  The taste was what I liked and I think I captured that here, although the seafood taste is very mild and if you are looking for something that has the texture of real scallops, this is probably not the recipe for you.  If, however, you enjoy having fun with food, and creating interesting and visually pleasing dishes, then this may be the best dish you ever make.  There certainly were a number of fans eating it for dinner in my home!

• 2 14 oz. packages extra firm tofu – pressed
• 1 large onion, chopped
• 1 bulb garlic, pressed
• 2 T olive oil
• 1/2 t paprika
• 1 t kelp granules
• 1 t onion powder
• 1/2 t garlic powder
• 2 t salt, divided
• 2 T vegan butter
  
• 1/4 c white wine
• 3/4 c vegetable stock
• 2 T italian seasoned bread crumbs
• handful fresh parsley, chopped
• 16 oz. linguine – cooked as per package
• juice of 2 lemons

Cut tofu in half widthwise.  

Cut circles into the tofu.  I use a cap from a spice jar and I am able to get 6 circles from each piece of tofu, so 24 in all.  Don’t throw away the in between pieces!  Just like munchkins are just as delicious as donuts, the odd shaped pieces taste great too.  I just cook them in the same pan once I remove the “scallops.”  And if you are short on time, forget the circles completely and just cube all the tofu.

Sprinkle tofu with almost all of the paprika, kelp, 1 t salt, onion powder and garlic powder.  Save a bit for the other side.

Heat olive oil in a large pan and place the tofu seasoned side down.  Sprinkle the remaining spices on the top.  Cook over medium high heat for 3-5 minutes per side until golden.  Remove tofu.

Melt the earth balance in the same pan.  Add onion.  Cook until translucent.  Add garlic and cook 2 minutes more.  Add the wine, and turn up to high heat to burn out the alcohol for about 3 minutes.  Return heat to medium high and add stock, remaining t salt (unless you are using a high sodium broth) and the juice of 2 lemons.  After a few minutes, add the breadcrumbs and stir well.  Remove from heat and stir in parsley.  Pour over cooked linguine and top with “scallops.”

Serves 6-8