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Blue Willow Pasta

 

Blue Willow Pasta

   You can email Thomas at: Free Thought Clothing

Blue Willow Pasta

Jam on Hawthorne is a hash slinging breakfast spot in Portland, Oregon. On any given morning, there is always a large line of hungry diners waiting patiently outside, ready to fill their hungry tummies with food. We cajoled the chef, Thomas Christakos, for quite a while to share the secret for their scramble. Thank you Thomas and Jam for sharing this awesome recipe.

Blue Willow Pasta
Serves 4

Cloves from 1 head garlic, peeled
1 3-inch finger ginger root, peeled
2 cup soy sauce
1 cup fresh orange juice
1/2 cup hot water, mixed with 1 vegetable bouillon cube or 2 tsp vegetable bouillon powder
Dried chili flakes, to taste
1 16-oz tub firm tofu, drained
2 tbsp olive oil
1 small fennel root, sliced into thin strips (julienne)
1/2 red onion, diced
3 zucchini, sliced in half lengthwise and thinly sliced
1/2 cup pitted Kalamata olives
1 8.5 oz can artichoke hearts (water-packed), drained and cut in half
2 large tomatoes, chopped
1/2 pound dry linguine pasta, cooked until al dente and drained
Vegan Parmesan, optional
Pinch salt
Freshly ground pepper to taste

1. In a food processor, combine garlic and ginger and whiz until finely chopped.
2. In a large container, combine soy sauce, orange juice, vegetable broth mixture, garlic, ginger and chilies, mixing well. Add tofu and refrigerate in marinade for at least 12 hours.
3. Remove tofu from marinade, reserving marinade and draining tofu well. Cut tofu into large dice.
4. In a large skillet, add olive oil and heat over medium high. Add diced tofu and cook, flipping often, until tofu is golden brown.
5. Add fennel and onion and cook for two minutes. Add zucchini, cooking for another minute or two. Add tomatoes and artichoke hearts and cook just until the vegetables are crisp tender. Add about 1/2 to 3/4 cup reserved tofu marinade, to moisten noodles and make a little saucy. Cook until heated through. Add the cooked pasta to the skillet, mixing well. Cook another minute or so until noodles are coated and hot, adding vegan Parmesan if desired. Add salt and pepper to taste.
6. Serve pasta hot.


Copyright © 2008 Thomas Christakos/Jam On Hawthorne