Vegetarian Surf and Turf Pasta

Tofu and shrimp may not seem like the most obvious pair for spaghetti, but when united with crunchy vegetables and an oriental sauce, they transform into an irresistible culinary symphony. This dish, which I call the “Vegetarian Surf and Turf Pasta” is a perfect blend of textures and flavours, delivering a mouth-watering experience with every bite.

The charm of this dish lies in its balance. Silken tofu, seared to a golden crust, provides a delicate contrast to the springy shrimp, which are marinated in bold spices. The spaghetti, cooked to al dente perfection, serves as the ideal canvas for soaking up the rich oriental sauce. The sauce itself is a tantalising blend of umami and subtle sweetness, infused with hints of ginger, garlic, and soy, elevated by the zing of sesame oil and a whisper of chili. It coats every strand of spaghetti, binding the ingredients in harmonious unity.

Adding to the vibrancy are the vegetables: red bell peppers and broccoli. The bell peppers bring a crisp, sweet burst of colour, while the broccoli offers a slightly bitter earthiness, balancing the richness of the sauce. Together, they create a vibrant palette, both visually and in flavour.

This vegetarian surf and turf pasta is as much about the aroma as it is the taste. As it cooks, the kitchen fills with the enticing scents of caramelised soy, the nutty undertones of sesame, and the delicate waft of fresh vegetables. It’s the kind of aroma that has everyone gathering around the table, ready to dive in.

What makes this vegetarian surf and turf pasta dish even more delightful is its versatility. It’s filling yet light, comforting yet adventurous. Perfect for a weeknight dinner or an elegant dinner party, it bridges culinary traditions with finesse. Despite being vegetarian, it’s robust enough to satisfy even the most ardent meat-lovers, thanks to the meaty texture of the tofu and shrimp combination.

Pair this vegetarian surf and turf pasta with a refreshing side of cucumber salad or a glass of chilled white wine for a meal that feels both indulgent and nourishing. It’s a modern classic, destined to impress with its fusion of Eastern and Western influences. This is the kind of dish that lingers on the palate—and in memory—for days.

Vegetarian Surf and Turf Pasta

This Vegetarian Surf and Turf Pasta dish combines crispy tofu, tender shrimp, spaghetti, red bell peppers, and broccoli, all tossed in a luscious oriental sauce. Perfectly balanced in flavour and texture, it's a fusion delight that brings Eastern and Western influences to your table.

4.88 from 24 votes

Print Facebook Pinterest Twitter Add to CollectionCollections

Course: Main Dish

Cuisine: Italian

Keyword: Sauce, Shrimp, Spaghetti, Tofu, Vegetables, Vegetarian

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 People

Calories: 507kcal

Cook ModePrevent your screen from going dark

Ingredients

 

MetricImperial

For the dish:

• 300 g spaghetti
• 200 g firm tofu pressed and cubed
• 200 g shrimp or plant-based shrimp substitute
• 1 medium red bell pepper thinly sliced
• 1 small broccoli head cut into florets
• 2 tbsp vegetable oil
• 1 tbsp sesame seeds optional
• 2 large spring onions finely sliced optional

Oriental Sauce:

• 3 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 2 cloves garlic minced
• 1 inch ginger grated
• 1 tsp chili flakes adjust to taste

Instructions

• Boil the spaghetti in salted water according to package instructions until al dente. Drain and set aside.
  300 g spaghetti
• Heat half of the vegetable oil in a large skillet or wok over medium heat.
  2 tbsp vegetable oil
• Sear the tofu cubes until golden and crispy on all sides (about 5-7 minutes). Remove and set aside.
  200 g firm tofu
• In the same pan, cook the shrimp (or substitute) for 3-4 minutes until lightly browned. Set aside with the tofu.
  200 g shrimp
• Add the remaining 1 tbsp vegetable oil to the pan.
  2 tbsp vegetable oil
• Stir-fry the red bell peppers and broccoli florets for 4-5 minutes until slightly tender but still crisp.
  1 medium red bell pepper, 1 small broccoli head
• In a small bowl, whisk together soy sauce, hoisin sauce, sesame oil, rice vinegar, honey, garlic, ginger and chili flakes.
  3 tbsp soy sauce, 1 tbsp hoisin sauce, 1 tbsp sesame oil, 1 tbsp rice vinegar, 1 tbsp honey, 2 cloves garlic, 1 inch ginger, 1 tsp chili flakes
• Add the cooked spaghetti to the pan with the vegetables.
• Pour the oriental sauce over the spaghetti and toss well to coat.
• Gently fold in the tofu and shrimp, ensuring they are evenly distributed.
• Sprinkle with sesame seeds and spring onions, if desired.
  1 tbsp sesame seeds, 2 large spring onions
• Serve immediately

Notes

Tips:

For an extra smoky flavour, lightly char the bell peppers before adding them to the dish.

Adjust the chili flakes to your preferred spice level.

Nutrition

Calories: 507kcal | Carbohydrates: 78g | Protein: 31g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 81mg | Sodium: 947mg | Potassium: 945mg | Fiber: 8g | Sugar: 12g | Vitamin A: 2152IU | Vitamin C: 177mg | Calcium: 221mg | Iron: 4mg