Thursday, September 30, 2010

Puttanesca Tofu

I'm happy you guys enjoyed seeing some of the unbloggable recipes I have sitting on my computer. I have lots more photos so will be doing a couple more posts like that. I'd love to see your unbloggable recipes too!

Here's yet another delicious tofu recipe I've stumbled across recently. The combination of tomatoes, herbs, olives and capers gives the dish such a nice and strong flavour. I used fresh thyme and oregano in this dish (usually I'd use dried) so that was a nice treat.

Did I mention that I planted a little herb garden a few months ago? I bought a couple of big pots, and an EarthBox. The EarthBox seemed like an excellent idea to me because I was really scared I would kill everything. It has a system where the plants are watered from the bottom. (And yes it worked well and I think is great for people in apartments like me, but definitely isn't necessary if you know what you're doing or have a real garden.)

The dill died (in the back of the photo), the sage had some sort of mould/fungus, the first bit of basil died, the second basil survived but was only one stalk, and the thyme, rosemary and oregano survived. OH the oregano. I thought the rosemary would be the star. It seems so hearty. But it was the oregano that took over. I love oregano but it's not as easy to incorporate into meals as basil is. Next summer it's going to be all about the basil. And now I must get back to my homework which involves interpreting legislation.

If this sounds good, you might also like:
Cumin Lime Tofu
Broccoli Cashew Teriyaki Tofu Stir-Fry
Salt and Pepper Tofu
Honey Mustard Marinated Tofu

Puttanesca Tofu
Adapted from Vegan Brunch

1 tbsp olive oil
8 garlic cloves, thinly sliced
1/4 tsp crushed red pepper flakes
1 lb extra firm tofu, diced
4 Roma tomatoes, diced (I would use 8 next time)
2 tbsp fresh thyme (or 2 tsp dried)
2 tbsp fresh oregano (or 2 tsp dried)
1/2 cup olives, chopped
1 tbsp capers

Preheat a large pan over low-medium heat. Saute the garlic in olive oil until lightly browned, and be careful not to burn it (about 3 minutes). Add the red pepper flakes and tofu - saute for about 10 minutes, until tofu is browned.

Mix in tomatoes, thyme, and oregano and cook for about 5 minutes, until tomatoes are broken down but still whole. Add olives and capers. Cook just until heated through.


Johanna GGG said...

another interesting tofu recipe! I am sure it tasted better for using fresh herbs - I have got rid of a lot of my dried herbs because they have a short shelf life.

Ideally the fresh herbs should be in my garden and I have had some success but I think using pots limits me to what I can do. I haven't tried basil but I agree it is very versatile

Joanne said...

I always seem to think to use tofu in Asian recipes but never Italian! Obviously I need to think outside the box more. This looks awesome.

Ricki said...

I just love all your variations on tofu! It's a staple here and I tend to make it the same way over and over--you really give me some great ideas for something new. And congrats on the herb garden--looks great to me (mine was almost entirely a fail this year). :)

kickpleat said...

I love that there's olives and capers here! Sounds really yummy. I love it.

jodye @ 'scend food said...

You simply can't go wrong when olives and capers are involved. This is a must try!

Anonymous said...

That's a neat idea with Earthbox. I'm always scared too when it comes to growing plants. Right now I'm a little antsy about my orchids....

Xiaolu @ 6 Bittersweets said...

Oh my, both the bf and I go gaga over puttanesca flavors. I've actually made Isa's basic scramble and loved it. This sounds like such a great twist.

Dana said...

That is a great idea! I love that type of sauce but don't always want to eat a big plate of pasta. Yum!

Heidi - Apples Under My Bed said...

This looks amazing. Your tofu recipes are so creative and inspiring. Rarely do I see tofu looking so scrumptious! Thanks for this recipe.
Heidi xo

kimberleyblue said...

Your herb garden looks nice! All of mine are dying now, but were great all summer. It was my rosemary that grew the strongest.

Puttanesca is a great way to use those herbs - looks bright, fresh and wonderful.