Marry Me Tofu
We’ve finally entered into the most magical time to be in the Pacific Northwest (Summer!), and I am loving soaking up all of the backyard time. Just the weather + seeing how happy the dogs are outside is motivation to slow down and just wind down outside. Take out my book, turn off all the devices (no tv, no podcasts, no instagram), and just enjoy being in the backyard. We’ve created this beautiful outside oasis at our house, and it’s under enjoyed until the weather turns. I’m not proud to admit this, but we watch so much tv at our house. It’s just always on, and thats totally my doing. The sun shining at 6pm is the little nudge I need to watch a little less tv, tune out me phone, and just chill. Tonight I’m so glad I did! I was able to more mindfully observe the dogs putz around the backyard - sniff around, be aloof to all the bunnies in their midst, watch Walter be a goofball and tromp through the decorative tall grass looking for who knows what. It’s just feels like a sweet way to end the day + really enjoy our home + be present with our pets. And right now that’s what I’m loving.
It is big nesting energy at the house right now. I’m home alone, and it’s been a pretty long stretch to be on my own. Though I’m ready for it to be over + be back in the nightly routine with Jordan (and usher him into these nights in the yard), I’m determined to enjoy these last couple of days on my own and not just be depressed about being by myself. I’m sneaking in all the backyard time that I can, and finding so much joy in that, and I centered my Monday around trying a new tofu dish. This week, we went Italian - Marry Me Tofu. I’ve dabbled with almost every plant based variation of the “marry me” meals with the exception of tofu. We’ve done marry chickpeas, marry me lentil, marry me cannelinis, so why not cross tofu off the list? I’m so glad I did, and I will tell everyone I know that marry me tofu is a triumph. It is creamy, tomato-y, cheesy, and having a big old bowl of it to end the day was beyond satisfying.
Built on blistered Summer tomatoes
Summer is tomato season, and I love roasting off a tray of baby tomatoes until they’re blistered + jammy. It’s one of my favorite ways to enjoy tomatoes, and to build a Summer pasta. In a “marry me” style pasta sauce, they’re perfect. It makes the pasta sauce tangy + fresh + super tomato-y with a hint of the same bold flavor you get in sun-dried tomatoes. Here, blistered tomatoes replace any need for a dash of tomato paste or a heavy handed use of sun-dried tomatoes. Disclaimer - I added in a few sun-drieds since I had them on hand, and cleaning out the fridge is one of my passions, but the blistered tomatoes adds all of the flavor you need.
The other fresh element - lots of basil. Thinly sliced, mixed right into the sauce, and a little extra sprinkled on top. It’s fresh + classic + these two things are the essentials for a perfect pasta sauce.
Use a non-stick pan
So I learned the hard way that crisping up tofu in a skillet is quite the task. Sticks like hell! My take-away is use a non-stick pan (I will certainly be reaching for mine the next go around), or use a heavy handed amount of olive oil. Even with a bit of stick, the tofu stayed in tact + we’re delightful meaty nuggets in the pasta.
Stir constantly
Once the tofu situation is handled, make sure you are constantly stirring the pan constantly. The starch is orzo, and once that pasta goes in it’ll need constant attention. The key to not getting the pasta noodles to stick to themselves or stick to the bottom of the pan is to stir those noodles as they cook. Stir, stir, and continue to stir, not letting more than 2 minutes go between stirring the orzo. It’s a random tip I read in a food magazine forever ago, and it has never failed me.
Decadent, delicious, full of protein, and the leftovers hit just as hard the next night (I just devoured them!). Such a yummy meal I can’t wait to re-make with my own homegrown garden tomatoes.
For the blistered tomatoes
1 pint of cherry tomatoes
3 garlic cloves, smashed
1 tbsp EVOO
salt + pepper
For the orzo pasta
1 block of firm tofu, drained, dried the best you can, and cut into cubes
2 tbsp corn starch
1 tsp garlic powder
1 tsp paprika
3 tbsp EVOO
1 onion, diced
1/4 c. sundried tomato, chopped (ok if you omit)
2 c. stock
1/2 c. heavy cream
1 c. orzo, uncooked
1/2 grated parmeson cheese
Salt + pepper
Red pepper flakes
1/4 c. fresh basil, thinly sliced
For the blistered tomatoes - Preheat the oven to 350 + line a baking tray with parchment. Place the tomatoes + garlic in a ramekin. Toss them with a bit of EVOO, and a sprinkle of salt + pepper. Cook the tomatoes for 45 minutes. They should be lightly browned and starting to look like they want to burst.
For the pasta - Start by tossing the tofu pieces with the cornstarch, garlic powder, + paprika. Place a non-stick skillet or Dutch oven over medium heat. Add in 2 tbsp of EVOO. Add in the tofu + cook for 5-6 minutes, turning half way through. They should be browned + crispy. Remove the tofu from the skillet + set aside.
Add the remaining EVOO to the skillet along with the onions + sun dried tomatoes. Cook until the onions are tender + translucent - about 10 minutes. Add in the blistered tomatoes, stir and cook for about a minute, and then add in the broth + cream. Sprinkle in a pinch of salt, pepper, and red pepper flakes. Bring the mixture to a boil. Once boiling, add in the orzo and stir constantly. Cook the orzo over a low simmer for 5-6 minutes. Reduce the heat to medium-low + continue to cook the orzo until it’s fully cooked, stirring regularly (not going more than 1 minute without giving the pasta a stir + gently scraping the bottom of the pan).
Once the pasta is cooked, reduce the heat to low + stir in the parmesan. Once it’s melted in, add in the basil + tofu. Stir, cover, and continue to cook on low heat for 5-6 minutes.
Plate it up, garnish with an extra sprinkle of parm + red pepper, and enjoy while it’s warm + toasty.
