Tofu Scallops: The Perfect Plant-Based Seafood Substitute

Whether you're new to tofu or a tofu enthusiast, you should definitely give these Tofu "Scallops" a try! They're easy to make, full of flavor, and provide a great plant-based alternative to traditional scallops with an excellent amount of protein. With their ability to mimic a scallop in appearance, flavor, and (slightly) in texture, this recipe also encourages culinary creativity.

The Story of the Tofu "Scallop"

I face a common challenge at home that I know others can relate to—my husband and I have very different tastes and preferences when it comes to food. For instance, I like my meals separated, with each component distinct and untouched by the others. I enjoy simple flavors, and my cooking usually involves just a bit of extra virgin olive oil, a few spices, and a pinch of salt.

My husband, on the other hand, loves comfort food with lots of sauce and as many ingredients as possible in one dish. What starts as separated components like mashed potatoes, veggies, and a protein quickly becomes a delicious, unrecognizable mix on his plate. He enjoys blending all the flavors and textures together.

While I get excited about a good bean burger, he’s not as enthusiastic. He prefers something with a "meatier" texture, like Beyond Meat or Meati.

So, I completely understand how challenging it can be to cook for multiple people with different tastes and dietary needs!

However, there is one food we both love: tofu. He’s a fan of tofu "steaks" and can’t get enough of tofu "egg" salad, while I look forward to a weekend tofu scramble and love making tofu "croutons" as a protein-rich salad topper.

And when he saw someone making tofu scallops on Instagram the day before our anniversary, he knew exactly how he was going to surprise me...

Recreating Tofu Scallops

Whenever Ricky sets out to create a plant-based version of a dish he knows and loves, he never fails to impress me. These Tofu Scallops were no exception.

The only problem is, Ricky doesn't measure anything and moves through the kitchen at lightning speed, making it nearly impossible to keep up with what he's doing.

Fortunately, he has a great memory and was able to recall the ingredients and process he used to make the tofu so perfectly scallop-like. Below, I’ve done my best to recreate Ricky's delicious tofu scallop recipe for you!

I’ll be honest—they’re not exactly like the ones Ricky made (he’s definitely the better cook between us!), but I think they’re pretty close.

Serve them on top of rice and veggies or alongside garden veggie pasta.

I hope you enjoy them as much as I did!

Tofu Scallops

Serves: 4

Preparation time: 20 minutes

Cook time: 10 minutes

Ingredients

• 16 oz super-firm or extra-firm tofu (pressed if extra-firm, see below*)

• 2 Tbsps reduced sodium tamari or soy aminos or coconut aminos

• 1 Tbsp maple syrup

• 1 tsp garlic powder

• 1 tsp ginger powder

• 1-2 Tbsps ground or torn small pieces of Nori sheets**

*Super-firm tofu is a dense style of tofu that has much less water compared to firm or extra-firm tofu, therefore it doesn't need to be pressed. Firm and extra-firm textures of tofu should be drained of their water then pressed for 20–60 minutes, which releases much of the water content. This helps tofu absorb the flavors you're combining with it and will also help it reach a firmer texture that's desired for dishes like stir fries or scallops where you're replacing tofu for the meat, chicken or fish.

How to press tofu: Wrap the tofu in paper towels or a clean tea towel and set something heavy on top of it, like a cast iron pan or a few heavy books. Let it press for at least 20 minutes. If you’re using super firm tofu, there’s no need to press it.

**We had nori sheets on hand and tore pieces of the nori seaweed to give the tofu "scallops" a sea-like flavor. Nori sheets are the same seaweed used to make sushi rolls. You could also use a sea vegetable seasoning, like kelp or Gomasio, but I would reduce the amount to 2–3 teaspoons. Another alternative is to use crumbled seaweed snacks! Since this recipe doesn't call for much, you'll have extra on hand for snacking (kids often love them too!).

Directions

1. Cut the tofu into 4 lengthwise pieces that are about 3/4" thick. See this video demonstration.

2. Using the small side of a jigger (or similar clean round kitchen object that's about 1 1/2-inches around) cut 16 scallop-like pieces.

3. Make the marinade: Add the tamari (or aminos), maple syrup, ginger and garlic powder to a shallow dish. Mix well to combine.

4. Add the tofu to the marinade, brushing each side of the tofu until it's completely coated.

5. Heat a large stovetop pan on medium-high heat. Add the tofu and cook on each side until golden brown, about 2–3 minutes per side.

6. Once the tofu is golden brown on each side, carefully remove each piece with tongs onto a plate while keeping the pan heated on medium-low.

7. Add the remaining marinade and seaweed to the pan, heating through for just a minute.

8. Pour the marinade over top of the tofu and serve with a brown rice and veggie stir fry, garden veggie pasta with olive oil, or steamed veggies and baked potatoes.

You'll have excess scrap tofu after making the "scallops." I recommend crumbling it into a tofu scramble or air frying it into a crispy salad or grain bowl topper as seen here.

Comment below if you have the chance to try them!