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Cavolo Nero, Beets and Fennel with Creamy Tofu Dressing
Ingredients
3/4 pound red beets (3 medium sized), scrubbed
1 large bulb fennel, trimmed, and cut into 1 inch chunks
1 medium onion, roughly chopped
2 Tbsp olive oil
Kosher salt and freshly ground black pepper
1 large bunch cavolo nero (Tuscan kale), washed, tough
stems removed, roughly chopped into 1 inch pieces
1/3 cup smoked almonds, chopped
Shaved Parmesan (optional)
Dressing:
1/3 of a 14 oz. package House Foods Premium or Organic
Tofu Soft
3 anchovies (packed in oil)
Juice of 1 lemon
1 clove garlic, peeled
2 tsp extra virgin olive oil
Kosher salt and freshly ground black pepper
Directions
Heat oven to 400 degrees.
Wrap each beet in foil and place on sheet tray and roast for 25 minutes.
Meanwhile, toss fennel and onion in a small bowl with olive oil and season with salt and pepper. Add to the sheet tray
with the beets after they have roasted for 25 minutes.
Continue roasting fennel and beets for 30 minutes more.
Then open up the foil packets to let beets cool, rub off the skins of the beets using a paper towel and chop into bite size
pieces.
Add the tofu, anchovies, lemon juice, garlic, olive oil, and a pinch of salt and pepper to a blender and blend until smooth.
Combine the kale and roasted beets, fennel, and onion to a large bowl and drizzle with the dressing.
Toss to thoroughly coat.
Garnish with smoked almonds and shaved Parmesan.
Serves 4
Directions
Spray a 9 inch tart pan with removable bottom with non
stick spray.
In a large bowl, whisk together the flour, sugar, salt, and
vanilla bean seeds.
Drizzle in the olive oil and stir it in with a wooden spoon,
then drizzle in the water, and stir in together until lumpy.
Use your hands and knead the dough until it just comes
together as a ball in the bowl.
Dust your work surface lightly with flour and dust a rolling
pin.
Roll out the dough 1 inch bigger than a 9- inch tart pan.
Move the dough to the tart pan and press evenly into the
pan.
Prick the bottom with a fork and place in the fridge for 30
minutes to rest.
Heat oven to 350 degrees.
Place chilled tart shell on a rimmed baking sheet and
place in the oven to bake for 20 minutes.
Meanwhile, add the tofu, sugar, lemon juice, flour, baking
powder, and salt to the bowl of a food processor and
blend until smooth.
Remove tart dough from oven and carefully pour the filling
into the shell.
Place tart back into the oven and bake for 45 minutes,
until just the center of the tart is still wiggly when gently
shakened.
Remove from oven and let cool completely.
The filling will deflate slightly as it cools.
Sprinkle lightly with confectioners’ sugar before serving,
if desired.
Serves 8
Tofu Lemon Tart with Olive Oil Crust
Ingredients
Olive Crust:
1 ½ cups all purpose flour
½ cup confectioners’ sugar
1/4 teaspoon kosher salt
1 vanilla bean, seeded
1/3 cup extra virgin olive oil
1/4 cup cold water
Zest from 1 lemon
Lemon Filling:
1 (14 oz.) package House Foods Premium or Organic Tofu Firm
1 ¼ cup sugar
1 ¼ cup freshly squeezed lemon juice
1/3 cup all purpose flour
3/4 tsp baking powder
1/2 tsp kosher salt
Confectioners’ sugar, for garnish (optional)
FOCUS of SWFL 2014 203