Garlic Linguine with Almond Parmesan Crusted Tofu
Modified from 101 Cookbooks.- Ingredients:
- 12 oz. Bionaturae gluten free linguine (or whatever pasta you prefer)
- 3/4 cup almond meal
- 1/4 cup Parmesan, freshly grated
- Big pinch of salt
- 12 ounces extra firm tofu, drained and cut into 6 rectangular slabs
- 2 eggs, lightly beaten
- A generous splash of olive oil
- 1 bunch green onions, greens trimmed, thinly sliced
- 4 big handfuls of chard, spinach or kale, destemmed and cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1/2 cup Parmesan, freshly grated
Boil a large pot of water and cook linguine per packet instructions or until just tender. Drain and set aside.
While the water is coming to a boil, get the tofu started by combining the almond meal, Parmesan and salt in a shallow plate. Dunk each piece of tofu in the egg and then press into the almond meal. Make sure each piece is nicely coated. Place each piece on a parchment-lined baking sheet and repeat with the remaining pieces. Bake in a 375 degree oven or pan-fry in a skillet in a bit of olive oil until both sides are golden, flipping once along the way. Slice into strips and set aside.
Add the olive oil (and bit of salt) to a large skillet over med-high heat. Stir in the green onions, chard, and cook for a minute until the chard collapses. Stir in the soba noodles. Stir in the garlic powder and Parmesan. Remove from heat. Serve family-style or on individual plates - each nest of noodles topped with some of the tofu slices.
Serves 4-6.