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 4 g
Trans Fat 0 g
Cholesterol 15 mg
Sodium 830 mg
Total Carbohydrates 57 g
Dietary Fiber 11 g
Sugar 7 g
Protein 30 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

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.

Citrus Cider

While we’re on a flavored beer roll, why not change the pace and explore a flavored cider? Cider is an FDA-regulated term; any beverage using that monicker must contain apple. Fortunately, you can use apple as a conveyance for other flavors like citrus. For this pasta dish, think of a citrus cider as a bright white wine bringing a splash of citrus.

Bold Rock Citrus Cider, Mill’s River, North Carolina

Sauvignon Blanc - Sancerre, France

Sauvignon Blancs will stand up to the spices in this dish and complement the green flavors of okra. Sauvignon Blancs have a natural tendency toward herbaceousness, and will get along well with vegetables like okra that are often seen as a challenge to pair with wine.

Francois Millet, Sancerre, France


Heat oven to 400° F
MISE EN PLACE • Cut tofu into 1/2-inch dice. • Peel and mince garlic. • Pick and chop oregano leaves. • Pick and chop parsley leaves.
In a bowl, toss tofu with Italian spice blend, nutritional yeast, liquid aminos and 1/2 teaspoon olive oil.
• On a lined baking sheet, toss okra with 1/2 teaspoon olive oil. • Spread okra in a single layer. Roast in oven 20 minutes, stirring halfway through. • Remove from oven. Season with 1/4 teaspoon kosher salt.
While okra roasts: • Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water. • When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, 7-8 minutes. • Reserve 1/4 cup cooking liquid. • Drain pasta.
While pasta cooks: • Place a sauté pan over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add tofu in a single layer. Cook without disturbing until tofu is browned on bottom, 3-4 minutes. • Flip tofu. Cook without disturbing until browned on other side, about 2 minutes.
• Add garlic and oregano. • Stir in tomatoes.
• Fold in pasta. Adjust consistency as desired with reserved pasta cooking liquid. • Taste and adjust seasoning as desired.
• Divide pasta mixture between 2 plates. • Top with okra, Parmesan and parsley. Enjoy!