Elegant Plant-Based Starter: Tofu “Scallop” with Saffron “Cream”

Seared Tofu “Scallop”
Black Bean Spaghetti & Saffron “Cream”

Whether you’re planning a plant-based menu or serving something decidedly traditional—say, a roast or prime rib—this seared tofu “scallop” makes an elegant and surprising first course. It delivers the visual drama and satisfying sear of a classic scallop, with tofu transformed into something unexpected.

A single block of firm tofu, which can be turned into eight “scallops,” costs under $3—compared with an average of $44 for the same number of high-quality U‑10 sea scallops. Far more economical than those large restaurant-style scallops, tofu is a clever and delicious choice for entertaining on a budget.

Paired with little nests of gluten-free black bean spaghetti, the dish often wins over even devoted carnivores. The saffron “cream” brings warmth and cohesion to the plate, its golden color and aroma immediately evocative. Saffron lends a subtle floral sweetness and gentle earthiness that unfolds on the palate. Finished with nutritional yeast for savoriness, the sauce coats the spaghetti beautifully, echoing the elegance of a classic cream sauce—luxurious in feel, yet entirely plant-based.

Plant-Based First Course Recipe

Serves 8

Vegan Saffron “Cream” Sauce

I use Trader Joe’s Spanish saffron because it strikes a great balance of quality, flavor, and price. Saffron is one of the world’s most expensive spices — harvested entirely by hand — and its cost can vary widely depending on origin and grade.

Trader Joe’s saffron comes in a small jar at a budget‑friendly price compared with many specialty brands, yet still delivers the warm, floral, slightly earthy aroma and golden color that saffron is known for.

• 1 1/2 T. olive oil

• 1 shallot, finely minced

• 1/2 c. dry white wine

• 1 generous pinch saffron threads

• 1 c. unsweetened vegan cream

• 1 1/2 T. nutritional yeast flakes

• 1 T. cornstarch mixed with a little water (slurry)

• Salt

• Cayenne pepper

Heat olive oil in a medium saucepan over medium heat. Add shallot and sauté until soft and translucent, without browning. Add wine and simmer until reduced by half. Right after sautéing the shallot and reducing the wine, add the saffron threads directly to the warm liquid and let them sit for 5 minutes before whisking in the cream. This gives the threads a chance to release more color and fragrance without needing a separate blooming step.

Whisk in vegan cream and nutritional yeast. Cook gently for about 5 minutes. Whisk in cornstarch slurry and continue cooking until lightly thickened. Season with salt and cayenne to taste. Keep warm.

Gluten-free Black Bean Spaghetti

I chose black bean spaghetti for its striking dark color, which provides a beautiful contrast to the golden sauce and the pale tofu. Its slightly nutty, earthy flavor complements the sauce without overpowering it, and it holds its shape beautifully when plated in small nests, giving the dish an elegant, composed look.

• 8 oz. organic gluten-free black bean spaghetti

• Olive oil

• Salt and pepper

Cook pasta according to package instructions al dente. Rinse, drain well, and toss lightly with olive oil. Season with salt and pepper.

Seared Tofu “Scallops”

• 1 (14 oz.) block firm tofu

• Salt and pepper

• High-heat avocado oil

Slice tofu block in half horizontally. Wrap each piece in paper towels and weight well, changing towels as needed, until very dry.

Using a fluted cookie cutter, cut each slab into “scallops” (4 per slab). Season lightly with salt and pepper.

Heat a sauté pan over medium-high heat and add enough oil to create a shallow layer, about 1/8 inch deep. When oil is hot, carefully add tofu using tongs. Sear until deeply golden on one side, then flip and cook the second side. Remove and drain briefly on paper towels.

To Serve

Ladle warm saffron sauce into the center of each plate. Top with a small nest of black bean spaghetti and finish with a single tofu “scallop.” Garnish with fresh thyme.

Encourage guests to twirl the spaghetti through the saffron sauce to enjoy it alongside bites of the tofu.

🥂🌟 Best Wishes for a Dazzling & Delicious New Year! 🌟🥂