Tofu, Poached in Puttanesca Sauce with Spinach and Pecorino Romano
by Claire Criscuolo, RN

Serves 4

• 2 Teaspoons Extra Virgin Olive Oil
• 1 Shallot, coarsely chopped
• 1 Large orange bell pepper, seeded and cut into thin ribs salt and pepper to taste
• 1 14 ounce container organic, extra firm tofu, drained, cut in half lengthwise, then into half on the diagonal, so you’ll have 4 triangles
• 4 Cups Puttanesca sauce, recipe to follow
• 1 Cup water
• 2 7 ounce bags baby organic spinach, about 8 cups
• 10-12 curls of Pecorino Romano cheese, cut from a chunk of Pecorino using a swivel peeler

Heat the olive oil in a large skillet over medium heat. Add the shallot and the bell pepper ribs. Sprinkle with salt and pepper. Cover and cook for about five minutes, stirring occasionally, until barely crisp-tender. Add the tofu triangles, single layer, carefully using the tofu to push aside the shallots and pepper ribs so the tofu is placed directly into the skillet. Cover and cook for about one minute until the tofu is just golden brown on the underside, then turn each triangle over and cook the other side for about a minute until golden brown. Pour the sauce and the water over the tofu, moving the skillet in a circular motion to blend the sauce and water. Place the spinach on top. Sprinkle lightly with salt and pepper. Cover and cook for about 15 minutes, until the sauce is hot and bubbling, and spinach is wilted. Scatter the curls of Pecorino Romano cheese evenly over the top. Serve immediately using a spatula and a spoon for serving.

Puttanesca Sauce
by Claire Criscuolo, RN

Makes about 2 quarts

• 1/4 Cup extra virgin olive oil
• 1 Small onion, cut in half, then into thin ribs
• 8 Large cloves garlic, sliced
• 1 Cup sliced black olives
• ˝ Teaspoon crushed red pepper flakes
• 1/4 Cup capers, drained
• ˝ Cup coarsely chopped Italian flat leaf parsley
• 1 Teaspoon dried oregano salt and pepper to taste
• 2 28 ounce cans Italian San Marzano whole peeled tomatoes in juice, crushed with your hands

Heat the oil in a heavy pot over medium heat. Add the onion, garlic, olives, red pepper flakes, capers, parsley, and oregano. Sprinkle lightly with salt and pepper. Stir to combine. Cover and cook for 10 minutes, stirring occasionally until the onions are softened and barely golden brown. Add the tomatoes. Stir well to combine. Cover and bring to a boil stirring occasionally. Cook covered, at a medium boil for about 30 minutes, stirring occasionally until the sauce has reduced slightly. Taste for seasonings.

Dairy-Free Lemon Mousse with Fresh Berries and Honey
by Claire Criscuolo, RN

Serves 4, one-half cup servings

• ˝ Cup organic granulated sugar
• ˝ Cup original soymilk
• 2 Tablespoons cornstarch
• finely grated zest from one lemon
• 3 Tablespoons fresh lemon juice, from about one lemon
• 1 14 Ounce package plain, soft organic tofu, drained
• ˝ Pint raspberries
• honey for drizzling 

Measure the sugar, soymilk, and cornstarch into a small pot and whisk well to mix. Place over a low-medium heat for a few minutes, whisking continuously, until it thickens. Remove from the heat and whisk in the lemon zest and the lemon juice. Place the tofu into a blender cup. Add the thickened soymilk mixture, using a rubber spatula to scrape the pot. Cover and blend on high speed for 15 seconds or until smooth, stopping to scrape down the sides as needed. Turn into dessert cups, using a rubber spatula to scrape the sides. When serving, top each with a few raspberries then drizzle a little honey over the top.