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About the Dish

8 ounces Tofu
1 teaspoon Spice Blend
1 teaspoon Nutritional Yeast
1 teaspoon Bragg Liquid Aminos
8 ounces Okra
4 ounces Farfalle Pasta
2 cloves Garlic
2 sprigs Oregano
1 cup Diced Tomato
1 ounce Parmesan Cheese
2 sprigs Parsley
Per Serving
Calories 480
Total Fat 16 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 10 mg
Sodium 890 mg
Total Carbohydrates 57 g
Dietary Fiber 11 g
Sugar 7 g
Protein 29 g
Chef Seth Freedman

Since joining the PeachDish team in 2014 as culinary director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish culinary director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

METHOD

1
Heat oven to 400° F
2
Prepare your mise en place: Cut tofu into 1/2-inch cubes. Peel and mince garlic. Pick and chop oregano leaves. Pick and chop parsley leaves.
3
In a mixing bowl, combine tofu, Italian spice blend, nutritional yeast, Bragg Liquid Aminos and 1/2 teaspoon olive oil. Stir gently to thoroughly coat tofu in marinade, and set aside at room temperature.
4
On a foil or parchment lined baking sheet, toss okra with 1/2 teaspoon olive oil. Spread okra in a single layer. Roast 20 minutes, stirring once during baking time. Remove from oven, season with 1/4 teaspoon kosher salt, and set aside.
5
While okra is roasting, fill a medium sauce pan half-full with about 6 cups water. Stir in 1 teaspoon kosher salt. Place pan over high heat. When water comes to a boil, add pasta, stirring to prevent sticking. Cook until tender but not mushy, about 10 minutes. Reserve 1/4 cup cooking liquid, then drain pasta in a colander.
6
While pasta is cooking, heat a sauté pan over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add marinated tofu in a single layer. Cook without turning or stirring until brown on the bottom, 3-4 minutes. Turn the pieces over, and cook until brown on the opposite side, about 2 minutes more.
7
Clear a space in the middle of the tofu pan, and add garlic and oregano. Add tomato with juice. Stir until everything is well combined.
8
Add drained farfalle to tofu mixture. Adjust consistency as desired with reserved pasta cooking liquid. Taste and adjust seasoning as desired.
9
Serve tofu pasta topped with roasted okra, shaved Parmesan and parsley. Enjoy!