I Eat Green

Guest: Dan Kittredge Dan is director of the Real Food Campaign and past executive director of Remineralize the Earth. As the son of two prominent leaders in the organic farming movement, Dan has been an organic farmer since childhood. He manages two organic farms currently, and has worked directly with farmers in Central America, Russia and India as well as across the USA researching and developing sustainable agriculture techniques. Dan is passionate about raising the quality of nutrition in our food supply through collaboration with all interested stakeholders, from growers to grocery stores. He is currently teaching biological soil management systems to farmers and gardeners throughout the Northeastern USA, in his course called, ”Nutrient Dense Crop Production.” Today's Recipe: Sautéed Tofu with Cherry Tomatoes and Basil in White Wine Ingredients 1 cake, extra firm Tofu ¼ cup Good Tasting Nutritional Yeast ¼ t. paprika ¼ t. garlic powder ¼ t. onion powder 2 Tbs Shallots 4 cloves garlic 2 cups Cherry Tomatoes 2 Tbs parsley, chopped 2 Tbs. Basil, chopped ½ cup white wine salt pepper Olive Oil Prepare Tofu by cutting it into thin slices and laying it out on a dish cloth. On a pie plate, make a mixture of the nutritional yeast and spices. Bread the tofu slices with the nutritional yeast mixture Cover bottom of pan with olive oil. When oil is hot, sauté tofu slices until golden brown, turn over and repeat. Add shallots and garlic and sauté a few minutes. Add cherry tomatoes. Add white wine and 1 Tbs. of parsley and the basil. Lay out Tofu on platter, and garnish with remaining parsley.