Tofu Steaks with Tomato-Olive Sauce over Whole Wheat Penne, Cauliflower with Capers

by Jennifer

Tofu is not just for Asian cooking!  The sauce can be made up to a day ahead.  After cooking the cauliflower in the skillet, wipe it clean and use it to pan-fry the tofu.  This dinner serves 4.

Tofu Steaks with Tomato-Olive Sauce over Whole Wheat Penne – adapted from Cooking Light

  • 13.25 oz. package whole wheat penne
  • 3 TBS olive oil, divided
  • 4 garlic cloves, chopped
  • 1/4 tsp red pepper flakes
  • 28 oz. can crushed tomatoes
  • 1/3 cup chopped kalamata olives
  • 1/3 cup chopped parsley
  • freshly ground black pepper to taste
  • 14 oz. package extra-firm tofu, pressed if you like, sliced into 4 equal portions and patted very dry

Put a large pot of salted water on to boil.

In a large skillet, heat 1 TBS olive oil over medium heat, then add the garlic and red pepper flakes and cook, stirring, 1 minute.

Add the tomatoes and let sauce simmer for 10 minutes.

Add olives and let cook for another minute or two.

Remove from heat and add parsley and black pepper.  If you’re not making the sauce ahead and would like to only use one skillet, transfer sauce to a smaller pot to keep warm and rinse out pan to use for the cauliflower and then the tofu.

Cook penne according to package directions until al dente;  drain.  Meanwhile, heat 2 TBS olive oil over medium heat in the skillet until it shimmers.

Add tofu and cook, turning once, until both sides are golden brown, about 4 minutes or so per side.  Divide penne among 4 plates, top with a slice of tofu, and top that with sauce.

Cauliflower with Capers – adapted from Cooking Light

  • 1 lemon, sliced in half cross-wise
  • 1 small cauliflower, cut into florets
  • 2 tsp olive oil
  • 2 garlic cloves, minced
  • 3 TBS chopped parsley
  • 1 1/2 tsp capers, drained
  • 1/4 tsp salt

Fill a large pot about half-way full of water, add 1/2 lemon, and bring to a boil.

Cook cauliflower in boiling water for 3 minutes, then drain and discard lemon half.

Heat olive oil in a large skillet over medium heat, then cook the cauliflower for 6 minutes, until crisp-tender and slightly charred in places.

Add garlic and cook until fragrant.

Transfer cauliflower and garlic to a bowl and add the juice of the remaining lemon half, parsley, capers and salt, tossing well.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s