iEat Green - Jonathan Forgash, Founder of Seek Servana, and Chef - 02.15.18

Jonathan Forgash is the founder and chef at Seek Servana. Servana is the pairing of two ideas. Service unto others and providing a sense of peace. For over two decades his company, Star Struck Catering, provided nourishing and pampered catering for fashion, television and film in New York City. Previous clients include Victoria’s Secret, All My Children, White Collar, The Americans and shows at the Food Network like Emeril Lagasse, Bobby Flay, Rachel Ray and Wolfgang Puck. When an executive producer was diagnosed with stage four lymphoma, he reached out to Jonathan for help during recovery. This is why we Seek Servana. Enlighted care for the cancer and wellness communities. Servana is the pairing of two practical ideals. Service to others and personal wellbeing. Serving knowledge, confidence and inspiration for your mind, body and kitchen. Jonathan believes that now is the time to take charge of your life. He knows that foods with “emotional content” are the secret to your recovery and wellness. This vison is at the heart of his personal consultations and public speaking.

Miso Marinated Tofu with Root Vegetables

Marinade
¼ cup. red miso
¼ cup brown rice vinegar
1- 20 oz. firm cake of Tofu, cut into cubes
1 onion, sliced into crescent moons
3 carrots, cut into chunks
2 parsnips, cut into chunks
1 yellow summer squash, cut in half lengthwise and then sliced on the diagonal
1 broccoli, cut into bite size florets
1 red pepper, cut into
2 Tbs. minced garlic
2 Tbs. minced ginger
Olive Oil
2 t. dark sesame oil
2 Tbs tamari, plus drizzle
1 Tbs. Aji Mirin
Sauce
2 Tbs tahini
2 Tbs. water
2 Tbs tamari,
1 t. Aji Mirin
2 cloves garlic
1 piece ginger, size of quarter
1 t. dark sesame oil
Blend the miso and vinegar in a bowl for the marinade and add the cubed tofu. Let sit for 30 minutes. Bake at 450 degree oven for 15 minutes, until the edges are crispy. Turn, and bake another 5-10 minutes. Drizzle with tamari, and set aside. Meanwhile, sauté the onion in olive oil, with the garlic and ginger and cook until translucent. Add the carrots and parsnips and cook a few minutes more. Add 2 Tbs. water (instead of more oil) and cook until the parsnips and carrots are getting soft. Then add the broccoli and cook another few minutes. Add the tamari and mirin to de-glaze the pan. Then add the red pepper and yellow squash and cook until tender. Add the miso baked tofu to the wok, and toss together. Make a sauce with the tahini, water, tamari, mirin, garlic, ginger and dark sesame oil in mini blender. Pour over vegetables or serve on the side.