Gioia Italiana
From Dragonflies 13 years ago
- 25 min to make
- Serves 2
Raw inspired, bursting with flavor and putting cheese to shame for good :)
Ingredients
- Tofuchi: shopping list
- 1/2 a block of tofu (I use NON GMO Japanese medium tofu) shopping list
- 1 cup diced fresh tomato (any) shopping list
- 1 cup diced fresh basil shopping list
- 3 tablespoons olive oil shopping list
- 4 table spoons "zatar spice" or vegan pesto (http://en.wikipedia.org/wiki/Za'atar - mid eastern store - that is what I use and prefer it over pesto) shopping list
- 1/4 cup veggie mozzarella shreds shopping list
- Natural salt to taste shopping list
- pepper to taste shopping list
- For garlic Pasta: shopping list
- 2 cups whole wheat pasta shopping list
- 1/2 head of chopped garlic shopping list
- 1/2 cup of chopped cilantro shopping list
- 1 teaspoon chopped oregano (or dried spice) shopping list
- 3 table spoons olive oil shopping list
- salt to taste shopping list
How to make it
- Cook Whole Wheat Pasta.
- Tofuchi:
- remove the tofu and wrap in a clean cloth, squeeze gently to absorb all the water- so it can absorb all the new flavors.
- Dice the tofu in smaller pieces
- Dice all the other ingredients and gently mix with hands
- Add spices until you achieve desired taste
- put in refrigerator
- Garlic Pasta:
- Drain pasta
- While hot add all ingredients (garlic, cilantro, oregano, olive oil, salt) and mix gently
- Serve the cold Tofuchi and warm Garlic Pasta
- Enjoy !
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