I cook a lot. On good weeks I cook 5-6 nights per week. From Asian to Mexican, grilling to roasting, I’ve cooked all sorts of things. However, there’s one ingredient I’ve never cooked with.
For such a little fish, they sure are intimidating. But after seeing
Racheal Ray a chef on television use them, I felt emboldened. However, this new found swagger colided solidly with Mackie’s and my goal to be like this guy. Which is why you see tofu above in the background.
Tofu and anchovies – this is every 6 year old’s nightmare. What could make it more sinister?
Kale, naturally. Plus spaghetti squash, but it exploded in the microwave and didn’t make for a pretty picture.
So without further ado, I present to you Pesto Marinated Tofu with Spaghetti Squash and Kale (and an anchovy.)
Actually it was pretty good. I’d give it a 7 normally, but given it was vegetarian and I’m pretty sure gluten free, I’ll give it an 8.
So if anyone else feels like seeing what anchovies actually are like – give it a shot. Next up, homemade ceaser salads.
Pesto Marinated Tofu with Spaghetti Squash and Kale:
1 package extra firm tofu, sliced 1/2″ thick and pressed between paper towels to dry
1 spaghetti squash
2 cups of thinly shredded kale, rinsed
1 clove garlic, minced
2 anchovy fillets, minced
Pesto, homemade or store bought
Spread pesto on sliced tofu and set aside. Poke holes all over squash with sharp knife. Microwave on high for 8 minutes, then turn upside down and microwave for another 8 minutes. Let cool. Boil enough salted water to cover kale. Once boiling, add kale and blanch in boiling water for 2 minutes and then transfer to cold water to stop cooking. Once squash is cool, cut in half and tear apart with fork. Squash should look spaghetti. Heat up 3 tbl of olive oil in a large frying pan. Add garlic and anchovies and sautee for 3-4 minutes. Drain the kale, squeezing out extra moisture and add to frying pan. Sautee for 7 minutes on medium high, turning often. Add the squash and 2 heaping tbs of pesto and reduce heat to low. Add salt and pepper as necessary (mine needed a good bit of salt.) While kale is sauteeing, heat up 2 tbl of oilve oil in a different frying pan over medium high heat. Once hot, add a few slices of tofu being careful not to crowd the pan. Cook for 8 minutes, flipping halfway through. Salt and pepper to taste and serve with squash and kale. Serve with Parmesan and lemon (acidity of the lemon really made the dish pop.)
Does this make us hippies?