Meatless Monday with Vegan Gluten-Free Tofu Scallops

Welcome (back) to the Miratel blog for another vegan installment of our Meatless Monday recipe share series. Miratel took the Meatless Monday pledge to support reducing meat consumption 15% by eliminating it one day per week to preserve the health of our planet. We consider our support of this great movement part of our CSR business strategies as it spreads awareness of the impact of our food choices on our environment.

When most people hear the word vegan, the conversation generally focuses on all the foods they don’t eat like meat, dairy and fish but we’re trying to change that perception. Each week we feature a new recipe that highlights all the foods that vegans do get to eat – they just have a bit of a twist like today’s recipe for Vegan Gluten-Free Tofu Scallops. This delicious (tasting AND looking) recipe comes courtesy of Rhea Parsons of The V Word via the very vegan-friendly One Green Planet.

Ingredients (makes 8 scallops)

• 1 block extra-firm tofu, pressed and drained (choose organic/non-GMO)
• 2 Tbs. gluten-free tamari
• 2 Tbs. vegetable broth
• Kosher salt
• Kelp flakes
• Old Bay Seasoning (if not available, Leites Culinaria has a recipe to make your own)
• 2 Tbs. vegetable oil
• 2 Tbs. vegan butter
• Lemon slices

Directions

1. Cut the block of tofu in half and then cut each half in two width-wise. You should have 4 thin rectangles. I used a 1.75 inch-biscuit cutter to press 2 circles out of each rectangle of tofu. If you don’t have a biscuit cutter, you can use a cookie cutter or even the top of a can of cooking spray. Save the leftover tofu pieces for a stir-fry. Using a paring knife, cut a shallow X in the top and bottom of each scallop.
2. Combine the tamari and the broth in a shallow bowl. Marinate the scallops for at least 30 minutes. Remove them from the marinade and pat the scallops dry with a paper towel. If they are wet, they will not sear in the pan. Sprinkle the scallops with a bit of salt, kelp flakes and Old Bay Seasoning on both sides.
3. Heat a large skillet over medium-high heat. Add the vegetable oil and the butter to the pan. When the butter melts, carefully place each scallop in the pan. Don’t overcrowd the pan; if your pan can’t hold all 8 scallops comfortably, cook them in 2 batches. Once you put the scallop down, don’t move it. Don’t touch it. Let it form a sear. You should be able to see the bottom of the scallop browning.
4. After about 2 minutes, carefully flip the scallops over and cook on the other side. While the 2nd side is cooking, tilt the pan and use a large spoon to baste the tops of the scallops with the butter and oil. This will keep them from drying out. You should see the sides of the scallops turning brown like pretty rings. Remove from the pan with a slotted spoon and place on a paper towel to drain before serving. Serve with lemon slices.

You can serve this alongside your favourite brown rice dish and some steamed vegetables or just a big green salad dressed in a light olive oil and lemon juice dressing. Simple ingredients come together perfectly for a dish that can be served any night of the week or for that special dinner party.

If you haven’t already, we encourage you to visit the Meatless Monday website and join us in taking the pledge today. Spread the word at home and at work and promote CSR business initiatives to make your green call centre, office, factory, shop, restaurant or salon even greener.

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Miratel Solutions is a Toronto call centre, eBusiness, and letter shop mail house specializing in professional fundraising services including PCI compliant inbound telephone fundraising, outbound telephone fundraising, online fundraising, lottery fundraising services, donation processing and receipting and direct mail fundraising services. We are committed to our CSR business values in all our business decisions  and advancing the missions of the nonprofits we proudly serve.