About this time of the year I begin craving something that reminds me of summer. I thought about a salad but then came up with these tofu ‘steaks’ that are topped with a combination of ingredients that makes you think warm summer day. I used the topping for a sauce for the pasta so the flavor carried throughout the whole recipe. Something that I think is essential for vegetarian cooking. I used thin spaghetti but any pasta would work. As an added bonus use the topping for a sandwich filling on toasted bread.
1 14 ounce package extra firm tofu
Salt, pepper, garlic powder
8 ounces thin spaghetti
½ cup pitted olives
2 tablespoons capers
1 teaspoon Italian seasoning
1/3 cup sun-dried tomatoes in oil
1 tablespoon balsamic or red wine vinegar
Prepare tofu following the usual recipe of freezing it, letting it thaw, and then boiling it for ten minutes. Drain well, and then cut into 8 slices and dredge it both sides with salt, pepper and garlic powder.
In a skillet and over medium high heat, heat about two tablespoons oil and saute tofu steaks on each side for about 2 minutes or until they’re slightly golden brown. Set to one side.
Put the olives, capers, sun-dried tomatoes, Italian seasoning and vinegar in a food processor and pulse until everything is chopped and well-blended.
Spread each tofu steak with about half a cup of the mixture, reserving the remaining ¼ cup for the pasta.
Cook the pasta according to the package directions. Reserve about ¼ cup of the pasta water and then drain the pasta, add the olive mixture and reserved pasta water making sure all the pasta gets coated. Serve in a large bowl topped with the tofu steaks.
Serve immediately and top with shredded cheese if you like.