emily rose (nobora) wrote in vegancooking,
emily rose

chard, garlic scapes, and tofu over pasta

Hi! i haven't posted in a year. but i made a really tasty dinner and wanted to share it with you all.

My camera is broken and will not allow me to show you this amazing-ness in pictures.
Backstory: This is my first time belonging to a CSA (Community Supported Agriculture - if you are in the Seattle area we belong to Helsing Junction Farms!) and we have so many delicious vegetables every week, some i have never eaten before! Garlic Scapes are the stalk of a garlic flower, and are crunchy and lightly flavored, so good.

This recipe is to serve 2 people, or 1 VERY hungry person


1/2 block Extra-Firm tofu (that is all that will fit in my huge frying pan)
a few shakes of Spike
olive oil
garlic powder (one of the few times it works better than fresh):

Cut the tofu into fairly thin slices, maybe a little less than a quarter inch thick. Lightly oil the pan and turn to medium heat. DON'T make it too hot, you want to tofu to cook slowly.
Lay the tofu in a single layer in the pan, sprinkle with spike and liberally sprinkle garlic powder. Let it cook until it is just browning, then flip them over. If you do this right it should take about 20 -25 minutes total. You want to cook it very slowly, and it will develop an fried egg-like texture. Yum! Keep warm when it is done cooking, either on very low heat or in a low-heated oven. Don't overcrowd the tofu!

8 garlic scapes
1 bunch rainbow chard
2 little lemons
olive oil

Chop the garlic scapes up into 2 inch pieces, and be sure to include the flower buds! I just cut those in half lengthwise. Put them in a pan with a little bit of olive oil. I put them in the same pan as i had cooked the tofu in, so they picked up all the crispy bits left over from the spike and garlic powder. Cook on medium-high heat until just tender. Take the lemons and zest them (i have a little grater that i use just for that purpose!) until you a have a little pile of zest. Cut the lemons in half, and add the juice of both to the scapes, probably the equivalent of an 1/8th cup? 1/4 cup? I like a lot of lemon flavor, so i added quite a bit. Add the chard, chopped coarsely, and stir with the hot scapes until wilted.

To serve, put a generous scoop of vegetables on a plate, top with a scoop of pasta (i used whole wheat bowties), and lay a few slices of tofu on top. finish with lemon zest and lots of fresh pepper. I also added a few chopped capers to the top of mine, i have AWESOME capers that are stored in a jar of salt. they are delicious, if you can grab some you should! (i don't know where they came from, they were in my xmas stocking last year.)

Enjoy! Yum! Tastes especially good when watching The Lion King. (or, not. I just happen to be watching it.)
Tags: pasta
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