I hate chard. i hate kale. i hate these items so much that i've become legendary among some of the CSA members (ok, the core group cause we all talk. a lot.) in my hatred.
Last season, i even had a standing deal with another girl - i'd always leave behind my greens and she could always have them.
this, my friends, is the best example i can give you to show how dedicated we are to using as much of the CSA produce as possible...
this is the year i'm going to learn to like kale, chard and all that other crap that i cannot stand...
(and yes, i've tried to make kale chips and no, i dont like them. and yes, i've tried to saute with butter, oil, garlic, whatever and no, i dont like it...)
Its kind of amazing, this 'we're using it ALL, dammit' initiative... i mean, our fridge is only 3/4 of the way full today. and CSA isnt even until tomorrow... i cant tell you the last time that happened...
anyway, moving on...
someone posted this to our google distribution list (i think...) and i figured well, no time like the present...
(sorry for this picture - clearly i forgot how to use my camera when photographing this one!)
the miracle of it? i actually liked it. as in, 'would make it again, i'm sorry that we didnt get chard last week'... as in, my only complaint about the dish wasnt "ick, chard!" rather was - 'hmm, i think that tofu needs some more flavor next time...' (suggestions welcome, by the way...)
Garlic Soba Noodles
courtesy of 101 Cookbooks, minor mods by me
8 ounces dried soba noodles
3/4 cup bread crumbs
1/4 cup grated Parmesan
big pinch of salt
12 ounces extra firm organic tofu, cut into 6 rectangular slabs
2 eggs, lightly beaten
a generous splash of olive oil
a few spring onions, greens trimmed, thinly sliced
1 head spring garlic, minced
4 big handfuls of swiss chard - destemmed and cut into bite-sized pieces
1/2 cup grated Parmesan, divided
a few baby radishes, sliced thin
Preheat oven to 375°
Combine the bread crumbs, 1/3 c of the parmesan, salt & some pepper in a shallow dish.
Dunk pieces of tofu in the egg and then press into the bread crumb mixture, making sure each piece is thoroughly coated with crumbs.
Place pieces on parchment-lined baking sheet.
Bake in oven, flipping once. Baking will take 30 - 45 minutes, depending on the thickness of your tofu and your personal tofu texture issues. At a minimum, breading should be golden. (I like mine cooked longer than some others as i cannot stand mushy tofu...)
Slice into strips and set aside.
Cook soba noodles according to instructions or until just tender. Drain and set aside.
Add the olive oil and bit of salt (if desired) to a large skillet over med-high heat.
Stir in the green onions, chard and garlic and cook for a minute until the chard begins to wilt.
Stir in the cooked soba noodles. Stir in the remaining parmesan. Remove from heat.
Sprinkle with sliced radishes.
Serve noodles with slices of tofu over top.