Broccoli Rabe Pesto with Soba Noodles, Tofu & Mushrooms

Weekend visitor. Check.

Fun evening spent in the city. Check.

Detoxing face masks. Check. 

Antiques mall ramble. Check. 

Craft store perusal. Check.

Saturday dinner and a movie at home. Check. 

Copious amounts of coffee. Double check. 

When I knew my friend Amber was coming to town I decided about a week before that I wanted to make this for dinner. I knew she would like it and I would get to make a pesto, which for some reason I really, really like to do. And I have been craving soba noodles lately so it was a win-win all around.

The pesto comes together in about 5 minutes and that is about the time it takes for the noodles to cook. I will note that if you want to get a really nice golden color on the tofu you need to be a little patient. Make sure your pan is really hot before you add the olive oil and then add the tofu. At this point just let the tofu alone for a few minutes. Check the color and if ready, give it a flip. If you rush the tofu you wont get the color or the nice sear on the sides and I mean who wants ugly tofu, right?

Oh, and if tofu (or mushrooms) makes you scream you can add any protein you like. Grilled chicken, turkey meatballs, ya know, whatever your fancy. Feel free to use different pasta noodles as well if you cannot find soba noodles in your local grocery store. 

Enjoy!!!

Broccoli Rabe Pesto w/ Soba Noodles, Tofu & Mushrooms

1 bunch broccoli rabe, tough stems removed
1/3 cup toasted pine nuts
1/3 cup freshly grated Parmesan cheese
1/3 cup extra virgin olive oil
1/4 tsp red pepper flakes
1/2 pound of tofu, cubed
1 bunch  mixed mushrooms
1 box soba noddles (buckwheat noodles)
1/2 cup thinly sliced red cabbage.
salt & pepper
1/2 avocado, cut into chunks (optional)

Bring pot of well-salted water to boil. Blanch broccoli rabe until just tender, about 1 minute. Transfer broccoli rabe into an ice-water bath until cool, then drain completely.

Place broccoli rabe, pine nuts, and Parmesan in food processor and pulse to break down. Then stream in the olive oil until smooth. Season with salt and pepper and red pepper flakes.

Slice the red cabbage and set aside. Saute the mixed mushrooms over high heat in a small skillet with olive oil and season with salt and pepper.

Heat 1 Tbls. olive oil in a skillet. Season the tofu with salt and pepper. Sear tofu until nice a golden brown. Meanwhile cook the soba noodles according to package instructions.

Toss soba noodles and red cabbage with pesto. Gentle toss in the mushrooms and tofu. Server warm or cold with a drizzle of olive oil and avocado chunks for garnish.