Holly Hughes is the founder and editor of 18 editions (and counting) of the annual Best Food Writing anthology, which she believes is the best gig in the food writing universe. Reading everything that’s published in the food writing world is hardly hardship duty. Her past also includes stints as the executive editor of Fodor’s Travel Publications, writer of 12 travel guides for Frommer’s (including 500 Places for Food and Wine Lovers and 500 Places to Take the Kids Before They Grow Up), editor of countless other travel guides, and the author of 13 novels for adolescent girls. She also blogs about rock music at www.thesonginmyheadtoday.blogspot.com. Holly has lived in New York City since 1978, although there isn’t a day she doesn’t dream about moving. All this and more can be found on her website www.hollyahughes.net.

Download this episode (right click and save)

 

Tofu Vegetable Marbella

Ingredients

2- 1 lb. blocks of super firm sprouted org. tofu

2 Tbs. chopped garlic

2 Tbs. oregano

2 Tbs. olive oil

½ t. Salt

¼ t. Pepper

¼ cup red wine vinegar

½ cup prunes

¼ cup Green Spanish olives

¼ cup capers with juice

¼ cup white wine

1 cup fire roasted tomatoes

4 bay leaves

¼ cup brown sugar

2 Tbs. Italian parsley, chopped

Stir Fry

1 onion, cut into slivers

1 bunch asparagus, bottoms trimmed, cut into 1” pieces

1 head broccoli, cut into florets

1 bunch kale, stems removed, then chopped

¼ cup white wine

1- 8 oz. pk of baby Portobello mushrooms

2 cups rainbow carrots, cut julienne

1 red pepper, cut in half and into strips

2 Tbs. chopped garlic

2 Tbs. oregano

½ t. salt

¼ t. pepper

2 Tbs. Italian parsley, chopped

Directions

For Tofu Cut the tofu block into thirds, lengthwise, and lay out on clean dish towel. Pat dry with other towel. Cut into cubes and put in large bowl. In a separate bowl, make a marinade with the garlic, olive oil, oregano, salt and pepper, and toss over tofu. On large cookie sheet with parchment paper, bake tofu cubes at 450 degrees until golden brown, turning on all sides, (approx. 20 minutes). In separate bowl, make a marinade with the vinegar, prunes, olives, capers, fire roasted tomatoes, white wine and bay leaves. Pour marinade over tofu and toss well. Cover and let marinate for 2 hours in the refrigerator. Transfer tofu to casserole pan. Sprinkle tofu with brown sugar and bake at 350* oven for 20 minutes, basting frequently. For Vegetables While tofu is baking, stir fry the vegetables. In large wok, cover bottom with olive oil. When hot, add the onions. Cook for 3 minutes, then add the carrots and garlic. Add the kale, one handful at a time, and then add the white wine to help cook it down. Add the mushrooms and cook for 5 minutes. Add the broccoli, and cook for a few minutes, before adding the red pepper, asparagus and oregano. Cook for 3 minutes, then add the salt, and pepper. Taste and adjust the salt and pepper to your preference. Cook another 3 minutes, allowing the vegetables to come together. Toss in 2 Tbs. chopped parsley. Lay out on platter and cover with the tofu. Sprinkle with remaining 2 Tbs parsley. Serve with Rice or rice noodles