Pasta with Roasted: Garlic, Grape Tomatoes and Tofu

January 27, 2008

Way too much foodTV watching, lusty vegan cookbook reading, and some searching on the internet(s).  That is the way I make my food lately.  Somebody was all lusty about how I roasted that tofu – maybe you’ll like it, too.

Pasta with Roasted: Garlic, Grape Tomatoes and Tofu

Marinade
1/4 c. extra-virgin olive oil
1/4 cup lime juice (1 lime or so)
1 TB honey
1 t. ground cumin
1/2 t. dried basil
1/2 t. ground rosemary or oregano
1/2 t. salt
1/2 t. freshly ground black pepper

Ingredients
1 Block extra firm tofu
1 pound penne rigate
1-2 pints grape tomatoes
8 to 10 cloves garlic, cracked but left in skins
extra-virgin olive oil
1 cup basil leaves, about 20, torn or shredded
Salt
Freshly ground black pepper

Instructions
1. Press and drain tofu.  (If this is a foreign concept, see Jolinda Hackett’s guide.)
2. In a small bowl, whisk together all the ingredients for the marinade except the oil.  Slowly add the oil while whisking to emulsify the dressing.  Set aside.
2. Cut tofu into 1 inch cubes and lie flat in a large bowl or plate with sides.  Pour marinade over tofu and let sit for 30 minutes (or up to 4 hours depending on how much time you have).
3. Set a large pot of salted water to boil and preheat oven to 400.
4. Grease up one medium and one small baking sheet (or one gigantic one if your oven will take it).  Place the tomatoes and garlic and tofu (reserve marinade) on the baking sheet(s).  Drizzle olive oil over the tomatoes and garlic – season well with salt and lots of black pepper. Bake at 400 for about 20 minutes.
5. Meanwhile, boil pasta for 9-10 minutes (just under al dente).  Save about 1 1/2 cup of the pasta water before draining.
6. Remove baking sheet(s) from the oven and let sit on the stove.
7. Remove the roasted garlic from the skins and mash into a paste with the side of your knife. Transfer the garlic paste to the bottom of a pasta bowl. Add the reserved pasta water and reserved marinade to the bowl.  Using a fork, “whisk” the garlic paste and liquid together.
8. Add the tomatoes to the bowl and mash them with a potato masher until a sauce forms and tomatoes are well combined with garlic broth.
9. Add the pasta and stir carefully to combine.  Mix in the basil leaves. Add salt and pepper to taste.
10.  Either carefully fold the tofu cubes into the pasta before serving or dish out the pasta and put cubes on top of each serving.

Based on some crazy combination of this recipe and this one – which apparently has roots in this recipe.

I somehow avoided both the tenderloin steaks and the halibut and made it almost vegan.  Damn honey.  Or just call the meal “beegan.” (Thanks Isa!)

Before the tofu:

The real deal:

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