Tapenade Pasta with Kale and Blackened Tofu

TAPENADE PASTA WITH KALE AND BLACKENED TOFU

(C. Barnett, adapted from Isa Chandra Moskowitz, I Can Cook Vegan)

(Version in photo has cauliflower; see variation below.)

Ingredients:

I block firm tofu

2 tbsp balsamic vinegar

1 tbsp red wine, cider, or rice vinegar

1 batch Tapenade Sauce

1 lb chopped kale, collard, spinach, arugula, or other dark leafy greens

3/4 lb whole grain pasta, any shape

Garnish: Sesame seeds (regular or black), pine nuts or chopped walnuts. 

The pine nuts and walnuts can be lightly toasted.  Dry toast pine nuts in a pan on the stove on medium heat; watch very carefully so they don’t burn.

Toast walnuts 225 degrees F for 5 minutes.

Directions:

Cut up kale or collards 45 min before cookin, to maximize nutritional value.

Preheat oven to 350 F. Cut the tofu into short strips or cubes. Place on a nonstick pan and spoon the mix of vinegars over the tofu. Bake for about 24 minutes, turning once at 12 minutes. When done, remove from oven and from baking sheet and set aside.

Blend the tapenade ingredients in a food processor and place in a jar or directly in a large bowl where you will be combining the elements of the dish. Add another ¼ cup of water and whisk with the sauce (can be pasta cooking water).

Cook 3/4 lb pasta to al dente doneness. While the pasta is cooking, steam the greens to desired degree of doneness. Reserve cooking water and add to the dish or just drink it up!\

Toss the hot pasta with the Tapenade Sauce. Add the steamed greens and tofu, and lightly toss. Serve with nuts or seeds at the table if you wish.

TAPENADE SAUCE

1 generous cup Kalamata olives

1/4 cup tahini

1 tbsp nutritional yeast (optional)

1/4 cup water

1 or 2 cloves garlic, roughly chopped

1 1/2 tbsp red wine vinegar (can substitute white wine vinegar or rice vinegar)

1/2 tsp each oregano and Italian seasoning

1 tsp capers (optional)

1 tsp miso (optional)

Directions:

Blend in food processor or blender

Variation: To make this dish lower in fat, sub in roasted cauliflower for the tofu. Here are some tips:

Roasting vegetables:

 Use a nonstick pan, silicone surface or parchment paper. Sprinkle with a dash of salt and pepper, or whatever you like. Roast at 375 degrees for 20-30 min., stirring occasionally. An aluminum foil tent over the veggies will keep them from drying out; remove towards the end to get some top-browning. Here’s a good link: https://minimalistbaker.com/oil-free-roasted-vegetables/

Instead of oil, you can use aqua faba to brush on veggies to help seasonings to stick.