Saturday, October 14, 2006

Tofu and Roasted Peaches, Shallots, Thyme and Balsamic Vinegar, Spinach Noodle Kugel

Dinner 10/14

Tofu and Roasted Peaches, Shallots, Thyme and Balsamic Vinegar
(adapted from "Real Simple")

Spinach Noodle Kugel
(test recipe from VwaV:2)

Liz gets the magazine "Real Simple" at her office and while flipping through a couple of days ago I saw the roasted balsamic peach recipe* and remembered that we had a couple of leftover peaches from our breakfast smoothies still around... the peaches were roasted along with quartered shallots, fresh thyme, olive oil, salt, pepper and a tablespoon of balsamic vinegar that really made the dish come together.

The tofu was pan-fried, splashed with tamari and then stuffed with roasted garlic.

The kugel is basically a spinach, dill, soft tofu, matzoh and noodle cassarole, so I made them in a mini-springform pan and topped them with pine nuts. This worked as a great supporting side dish to the tofu/peaches

* y'know, just take out the chicken part of the recipe and roast the rest of the ingredients for an hour at 400F

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