iEat Green - An Interview with Gia Giasullo from The Brooklyn Farmacy - 09/18/14

My guest this week on the Progressive Radio Network is Gia Giasullo, a co-owner of the Brooklyn Farmacy & Soda Fountain. I stumbled upon this place while exploring Brooklyn, and instantly fell in love! It wasn’t so much about the soda fountain offerings that attracted me, it was the memories it sparked from my childhood, and it seems I am not alone! When Brooklyn Farmacy & Soda Fountain opened their doors in 2010, they launched a revival of the Soda Fountain Shoppe to a new generation of foodies, complete with local, seasonal and artisanal ingredients. Please join me on Thursday, as I talk with Gia about The Brooklyn Farmacy and her new book, the Soda Fountain.

Mediterranean Tofu with Eggplant and Tomato

 

Olive oil

1 cake extra firm organic tofu, cut into cubes

1 onion, cut in half, then sliced into crescent moons

3 long Asian Eggplants, cut into cubes

1 pint cherry tomatoes, cut in half

1 Tbs chopped garlic

1 t. cumin

¼ t. cinnamon

¼ t. cloves

¼ t. allspice

tamari to taste

water

2 Tbs. chopped parsley

 

1. Lay out tofu cubes on dry towel, cover with another towel, and press lightly, to dry.
2. Meanwhile, toss eggplant cubes with olive oil and bake at 425* for 15 minutes, until soft.
3. Cover bottom of cast iron pan with olive oil. When oil is hot, add the tofu. Allow the tofu to develop a golden skin by shaking the wok to prevent sticking, but not stirring until the tofu is golden on one side.
4. Turn tofu over and add the garlic and onions. Continue cooking at med. high heat, stirring constantly for 5 minutes.  
5. Add the cooked eggplant and spices, and stir for a few minutes, then add the cherry tomatoes,
6. Add a few splashes of tamari to taste and a little water, and reduce the heat to low. Cover and let simmer for 5 minutes.
7. Add fresh parsley to garnish