Niçoise Tofu Skillet Supper Recipes

NIçOISE TOFU SKILLET SUPPER

Steps:

• Heat oil in 12-inch skillet over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Stir in potatoes; reduce heat to medium-low. Cover and cook 10 to 12 minutes, stirring occasionally, until potatoes are tender.
• Stir in green beans, Italian seasoning and garlic salt. Cover and cook 6 to 8 minutes, stirring occasionally, until beans are tender and potatoes are light golden brown.
• Stir in tofu and tomatoes. Cook 3 to 5 minutes, stirring occasionally and gently, just until hot. Sprinkle each serving with egg.

PASTA NIçOISE

Steps:

• Place a large pot of water for pasta over high heat. Place a small saucepan of water over high heat. When small pan comes to a boil, add garlic and boil for 5 minutes. Cool, then peel. Place a large skillet over medium heat, warm the 3 tablespoons olive oil, and sauté garlic until golden and caramelized. Drain on paper towels, reserving oil in skillet; set skillet aside.
• When large pot of water comes to a boil, lightly salt it and add rigatoni; cook to taste, 12 to 15 minutes. While pasta cooks, place the skillet over medium-high heat, and add tuna. When tuna is seared but still pink inside, transfer to a plate. Add the beans to the skillet. When beans are cooked, drain off the olive oil (leave beans in pan) and add the extra virgin olive oil, the juice of half a lemon and the lemon rind. Stir, and add tomatoes, garlic, tuna, anchovies, parsley and half the basil leaves. Season with salt and pepper and more lemon juice to taste, if desired. Keep warm.
• Drain pasta well, and transfer to a large warm bowl. Add tuna mixture, and toss gently to mix. Garnish with remaining basil leaves, and serve.

BEEF SKILLET SUPPER

Steps:

• Cook noodles according to package directions; drain., Meanwhile, in a large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 6-8 minutes. Stir in salt, pepper, tomato sauce and water; bring to a boil. Reduce heat; simmer, covered, 10 minutes. , Stir in corn and noodles; heat through. Sprinkle with cheese; let stand, covered, until cheese is melted.

NIçOISE TOAST

Steps:

• Bring a medium saucepan of water to a boil. Gently lower eggs into pot with a slotted spoon and cook 8 minutes. Transfer to a bowl of ice water and let cool. Peel eggs; set aside.
• Toss lemon juice, tomatoes, shallot, sugar, and a pinch of kosher salt in a medium bowl.
• Whisk mayonnaise, garlic, vinegar, and paprika in a small bowl; season with kosher salt.
• Heat 2 Tbsp. oil in a large skillet over medium until shimmering. Add 2 slices of bread and cook, adjusting heat as needed, until bottoms are deeply browned, about 3 minutes. Transfer to a platter and sprinkle fried side with kosher salt. Repeat with another 2 Tbsp. oil and remaining slices of bread.
• Spread mayonnaise over toasted side of bread. Top with tuna and tomato mixture; spoon some of the juices over. Tear each egg into 3 or 4 pieces and arrange on top; season with sea salt and pepper. Scatter herbs and olives over; drizzle with oil.
• Do Ahead
• Paprika mayonnaise can be made 2 days ahead. Cover and chill.

BEEF TENDERLOIN NIçOISE

Steps:

• Heat oven to 450 degrees. Generously season the beef with salt and pepper. Place beef in a roasting pan, and rub it with vegetable oil. Roast for 30 minutes, then reduce heat to 325 degrees. Roast until internal temperature reaches 125 degrees (for rare) or 140 degrees (for medium rare), about 30 to 50 minutes depending on thickness of roast. While beef roasts, prepare vegetables.
• Bring a pan of salted water to a boil, and add potatoes. Cook until tender, about 30 minutes. Drain, allow to cool slightly, and cut into 1/4-inch dice. Place in a bowl, and toss with a small amount of olive oil. Season with salt to taste, and set aside.
• Bring another pan of salted water to a boil, and add green beans. Cook until bright green and barely tender. Drain immediately, and plunge into a bowl of cold water, then drain again. Set aside.
• Bring a pan of water to a boil, and remove from heat. Add tomatoes, and allow to sit for several minutes, until skins split. Remove tomatoes with a slotted spoon. Peel and halve them, discarding seeds. Cut tomato pulp into 1/4-inch dice, and sprinkle with a little salt and sugar. Set aside.
• When beef is cooked to taste, remove from oven, and sprinkle with salt and pepper. Allow to rest for a few minutes, then carve into thin slices, reserving any juices. Arrange on a platter, and drizzle with juices. Toss beans and diced potatoes together, and scatter around beef. Scatter tomato dice over beef, and sprinkle with olives. Strew with basil leaves, and serve.

SKILLET SEARED TOFU

Steps:

• Slice the tofu crosswise, into 6 or 8 pieces, 1/2-inch thick or slightly less. Blot with paper towels.
• Heat the oil in a cast-iron skillet. When hot, add tofu and fry over medium-high heat until golden. Turn and cook the second side, about 10 minutes in all. Pour over the Worcestershire sauce and continue cooking until it evaporates, leaving tofu nicely glazed and seasoned. Salt and pepper to taste.

NIçOISE TOFU SKILLET SUPPER

Steps:

• 1. Heat oil in 12-inch skillet over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Stir in potatoes reduce heat to medium-low. Cover and cook 10 to 12 minutes, stirring occasionally, until potatoes are tender.2. Stir in green beans, Italian seasoning and garlic salt. Cover and cook 6 to 8 minutes, stirring occasionally, until beans are tender and potatoes are light golden brown.3. Stir in tofu and tomatoes. Cook 3 to 5 minutes, stirring occasionally and gently, just until hot. Sprinkle each serving with egg.NUTRITION FACTS: 1 Serving: Calories 245 (Calories from Fat 100) Fat 11g (Saturated 2g) Cholesterol 55mg Sodium 160mg Carbohydrate 29g (Dietary Fiber 5g) Protein 12g % DAILY VALUE: Vitamin A 4% Vitamin C 14% Calcium 14% Iron 40% DIET EXCHANGES: 1 Starch 1/2 Medium-Fat Meat 3 Vegetable 1 FatPlace several layers of paper towels on cookie sheet. Place whole block or cut-up tofu on paper towels. Place several more layers of paper towels on tofu gently but firmly press the tofu to blot excess liquid.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.