Wednesday, March 4, 2009
orecchiette with collards, citrus herb tofu
1/2 lb orecchiette pasta
1 bunch collard greens, roughly chopped
1 Tbsp garlic confit olive oil
1 block super firm tofu, cut into 1 inch slices
1 Tbsp each: dried rosemary, thyme, sage
juice of 1 medium orange, and 1 medium lemon
1/2 tsp orange zest
4 cloves garlic
1/2 medium onion
1/2 tsp pepper
1 generous pinch of salt
Take all ingredients for marinade and process in your food processor until incorporated. Pour over tofu and marinate for 24 hours or more if you have time. (This marinade would do very well on any poultry as well.) If you have a cast iron pan, now is the perfect time to break it out, if not, you will have to use a frying pan and a baking dish. Either way, preheat your oven to 350 degrees. Get you pan nice and hot, and add 2 Tbsp of canola oil. Grab your tofu and shake the marinade off. Sear both sides of the tofu, cooking approximately 2 minutes on each side. Top the tofu with the remaining marinade and place into the oven to cook for 15 minutes.
Saute your collards with olive oil, salt and pepper until cooked through, about 7 or 8 minutes over medium heat, and cook your pasta according to the package directions. When the pasta is finished, toss with the greens and re-season if necessary. Top with the tasty tofu and enjoy with a nice green salad.