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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 graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Heat oven to 400° F
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.
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.
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.
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.
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.
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.
Add drained farfalle to tofu mixture. Adjust consistency as desired with reserved pasta cooking liquid. Taste and adjust seasoning as desired.
Serve tofu pasta topped with roasted okra, shaved Parmesan and parsley. Enjoy!