Benjamin Franklin Tofu

Courtesy of Chef Walter Staib

Benjamin Franklin Tofu
Serves 4

- 1 pound cooked linguini, al dente
- 2 small zucchini, julienned
- 2 small yellow squash, julienned
- 1 onion, chopped
- 2 Roma tomatoes, seeded and diced
- 3 cloves garlic, finely chopped
- 3 cups spinach leaves, cleaned
- 2 tablespoons basil, chiffonade
- 2 tablespoons curly parsley, chopped
- ¼ cup extra virgin olive oil
- 4 Roma tomatoes, peeled and seeded
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- ¼ teaspoon dried oregano
- 1pinch crushed red pepper flakes
- ½ cup white wine
- Salt and pepper, to taste
- 1 pound firm tofu, cut into ¾ inch slices
- All purpose flour, as needed
- 2 large eggs
- 2 cups breadcrumbs
- 1 quart vegetable oil, for frying

Heat a large sauté pan over medium heat. Add olive oil and garlic and onions, and sweat for two minutes. Add zucchini and squash and sauté for 3 minutes. Add tomatoes, basil, parsley and spinach and sauté for two more minutes. Season with salt and pepper. Add linguini and toss to combine. Heat olive oil in a medium saucepan over medium heat. Add garlic and sweat for two minutes. Add basil, parsley, red pepper flakes and white wine and cook over medium heat for 10 minutes. Season with salt and pepper. Preheat oil to 350 degrees.Season tofu slices with salt and pepper. Dredge tofu slices in flour, shaking to remove excess flour. In a shallow bowl, whisk eggs . Dip each slice of tofu in the egg mixture and then coat them in breadcrumbs, making sure to cover the entire piece. Fry tofu in hot oil for 3 to 5 minutes until golden brown.To serve, place pasta on a pasta bowl. Place tofu slices on top and cover with tomato mixture.

Contact Us