Sauteed Red Pepper, Eggplant, Tofu Tacos, Repurposed for Pasta with an Herb Sauce
Author: 
Recipe type: Repurposed Meal
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients - Tacos
  • Vegetable / canola / olive oil - 3 tbs.
  • Tofu, super-firm vacuum packed - 1 lb.
  • Red pepper - 3
  • Italian eggplant - 2
  • Kosher salt
  • Herb sauce - ½ cup
  • Taco shells / tortillas (your favorite kind) - 8
  • Cotija cheese* - 2 tbs.
  • Herbs, whatever you have on hand (I happened to have chives)
Ingredients - Pasta
  • Pasta - ½ lb.
Prep
  1. Tofu - Chop into small cubes (about ⅓")
  2. Eggplant - Chop into small cubes, the same size as the tofu
  3. Red pepper - Dice into small squares, similar width to the tofu and eggplant
  4. Herbs - Chop / mince
  5. Herb sauce - Make if you haven't already done so. Recipe here
Make - Tacos
  1. Heat a large saute pan or frying pan over medium-high heat. Add 2 tbs. of oil and wait until the oil is warm (check by tipping the pan back and forth and looking for striations in the oil). Once oil is warm, add eggplant with a generous pinch of kosher salt Sauteed Eggplant | Cook Smarts by Jess Dang
  2. Use a wooden spoon or spatula to toss the eggplant around in the pan. Saute eggplant for about 5 minutes and then add red peppers with another pinch of kosher salt
  3. Saute for another five minutes until vegetables are cooked through. Remove from pan and then reheat the pan with remaining tablespoon of oil in the pan. Add the chopped tofu with some kosher salt and pan sear
  4. While tofu is searing, heat tortillas according to package directions if you're using soft tortillas
  5. Once the tofu is all seared, add the vegetables back in and then season with about ¼ cup of your herb sauce. Toss until the sauce is evenly distributed and coats all your ingredients. Add additional sauce if you'd like
  6. Spoon onto your taco shells / warmed tortillas. Sprinkle on crumbled cotija and chopped / minced herbs. If you want more sauce, drizzle desired amount onto each of your tacos
  7. Tupperware the leftovers for next day's pasta dish
Make - Pasta
  1. Fill a >4 quart pot with water. Bring it to a boil over high heat. Once it hits boiling, salt the water until it tastes like the ocean. Add pasta (I use Israeli couscous) and cook it until it's al dente - softened but not soggy with a bit of a bite still
  2. Drain
  3. Heat a large saute pan / frying pan over medium-high heat. Add leftovers to pan and reheat
  4. Once leftovers are warm, add the pasta, and an additional quarter cup of sauce
  5. Taste and season with additional kosher salt or more sauce if needed Sauteed Red Pepper, Eggplant, Tofu Pasta | Cook Smarts by Jess Dang
Serve / Substitute / Supplements
  1. *Cotija cheese is a salty cow's milk cheese common in Mexican cooking. Feel free to substitute with goat cheese, feta, sour cream, creme fraiche, or whatever might already be in your fridge
  2. I have a lot of clients tell me they dislike red pepper or eggplant. If you're one of those people, substitute with chopped up green beans, mushrooms, zucchini, or butternut squash
  3. Tacos and pasta are not the only way to showcase these sauteed veggies and tofu. Other possibilities are burritos, panini filling (with melted gruyere, fontina, or gouda?), or a soup with some additional tomatoes added
Recipe by Cook Smarts at http://www.cooksmarts.com/cs-blog/2012/08/sauteed-red-pepper-eggplant-tofu-tacos-to-pasta/