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Though I’m a “recovering vegetarian” (14 years) and have been for about 6 years now, my go-to foods are still in large part vegetarian. Maybe it’s because I hate touching naked meat (ugh, slimy chicken breasts), or maybe it’s because I’m not savvy with the master meat cooker (the grill), or maybe the chewy taste still freaks me out every now and then.
For all those reasons and more, I’ve become a lover of tofu. But not just any kind — it’s got to be Xtra Firm. (TWSS) I recently found a brand of tofu that has blown away the competition. I seriously could eat this, err, raw. Does that make sense even?
I’ve actually started to create meals around this tofu — it’s that good! Though apparently my hubby thinks it’s disgusting. One step forward, two steps back…dangit.
I heated about 1+ tbsp EVOO in a large non-stick skillet — medium/high heat. After adding the garlic and stirring for about a minute, I added the tofu. The high heat sears the tofu and gives it a nice golden brown color. I then reduced the heat and loosely added a lid to ‘steam’ the tofu through. (By this time, the oven fan had to go in since I went a wee bit heavy on the garlic — you really wouldn’t want to smell my breath today )
Meanwhile, I simply followed the directions on the back of the Trader Joe’s orzo and heated water to a boil, etc, etc. I won’t bore you with the cooking pasta details.
While the pasta was cooking though, I added a simple marinara to my tofu/garlic mixture in the large skillet. A hefty dose of red pepper flakes and cracked ground peppa, and the flavors were ready to simmaahhh!
Pair with a nice Pinot and wa-la, dinner is done!
I admittedly had another helping of the tofu and sauce. I told ya I’m in love with this brand!
Have you made tofu Italian-style? If so, how?
All-time favorite Italian dish? Pizza aside, I’m a sucker for good ravioli or manicotti.