Tapenade Pasta with Kale or Collards and Tofu

This recipe is adapted from Isa Chandra Moskowitz. I have been making it a lot this winter and early spring, as it is very hearty and sustaining but also rich in phytonutrients and antioxidants from the greens.

The photo is of a batch I made with steamed cauliflower in addition to the dark greens. Can’t have too many cruciferous vegetables! I skipped the tofu in that version.

Not Jumpstart-friendly as it uses olives and tahini/sesame seed paste, and tofu if you are using it, but good for those who use high-fat plant foods in moderation.

Ingredients:

I block firm tofu (optional—if you don’t use it, skip 1st paragraph of instructions)

2 tbsp balsamic vinegar (goes with the tofu)

1 tbsp red wine, cider, or rice vinegar (goes with the tofu)

1 batch Tapenade Sauce

1 lb chopped kale, collard, spinach, arugula, or any other desired 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 but watch carefully so they don’t burn.

Toast walnuts 225 degrees for 5 min.

If you are using kale, collards, or any cruciferous greens, cut them up and let them sit as long as 45 minutes before you cook them, to maximize nutritional value (see Dr. Greger on sulforaphane in cruciferous vegetables).

Instructions:

Preheat oven to 350 F. Cut the tofu into short strips or cubes. Place on a nonstick surface 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.

Mix 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.

Cook 3/4 lb pasta to al dente doneness or however you like it. While the pasta is cooking, steam the greens to desired degree of doneness. It’s nice if they are still bright green, but the way they taste best to you is the best way to cook greens. 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. Ready to serve! Serve with nuts or seeds at the table if you wish.

TAPENADE SAUCE

Ingredients:

1 generous cup Kalamata olives (could sub in green olives if desired)

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 or rice vinegar)

1/2 tsp each oregano and Italian seasoning

1 tsp capers (optional)

1 tsp miso (optional)

Instructions:

Blend in food processor or blender.