iEat Green - 04.15.21 - Melissa K. Nelson

Melissa K. Nelson (Turtle Mountain Chippewa) is an ecologist,
media-maker and scholar-activist. She is a professor of
Indigenous Sustainability in the School of Sustainability at
Arizona State University (ASU). Before joining ASU, she served
as a professor of American Indian Studies at San Francisco
State University (2002-2020). She is a transdisciplinary and
community-based scholar dedicated to Indigenous rights and
sustainable lifeways. Nelson advocates for Indigenous Peoples
in in higher education, nonprofits, and philanthropy, and focuses
on food sovereignty and land stewardship. Melissa is president
and long-term leader of The Cultural Conservancy.

Roasted Tofu with Cannellini Beans and Green Olives
6 servings
1-½ clocks of Extra Firm Tofu
3 Tbs. olive oil
1 spanish onion, chopped
1 red onion, chopped
2 cloves garlic, chopped
2- 15.5-oz. cans cannellini (white kidney) beans, rinsed
½ cup Castelvetrano olives, pitted, torn
1 can Fire Roasted tomatoes with chili
(or substitute a regular can of Fire Roasted Tomatoes and optional ¼ t. red pepper flakes)
½ t. salt
¼ t. pepper
1 t. dried oregano
1 Tbs. fresh Tarragon, chopped
1 Tbs. Tomato paste
½ cup white wine
2 scallions, diced
¼ cup chopped Italian parsley

1. Preheat oven to 300°.
2. Cut tofu into slices, ½” thick, then into triangles. Press slices between 2 dish towels to
absorb the water.
3. Line a cookie sheet with parchment paper. Spray lightly with oil. Bake the tofu slices for
10-15 minutes, until they start to get golden brown on the edges.
4. Meanwhile, sauté the onions and garlic in the olive oil. Add the tomato paste, and cook
for a few minutes. Then add the white wine, beans, oregano, tarragon, olives, fire roasted
tomatoesand salt and pepper.
5. Cover bottom of a shallow casserole dish with 1-1/2 cups of the bean mixture. Place the
tofu triangles on top. Cover with remaining bean mixture, scallions. and ¼ cup of
chopped parsley
6. Roast for 20 minutes.
7. Serve with Pasta or Brown Rice and green vegetable