Try CTCA Chef Caputo's herb tofu and carrot miso sauce recipe

June 22, 2:25 PMOrganic Food ExaminerNatalie Rotunda

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Last week, Cancer Treatment Centers of America at Western Regional Medical Center Chef Frank Caputo shared his Herb-Seared Salmon Fillet recipe with us. Try preparing that recipe and serving it with the herb tofu and carrot-miso sauce he shares with us this week. If you’d like to add the roasted veggie medley, use Chef Caputo’s method.

Herb Tofu
8 ounces of Silken Tofu
2 tablespoon of minced Celery
2 tablespoon of chopped parsley
2 tablespoon of chopped scallion
2 tablespoon of avocado oil
To taste, salt and pepper

Method: Drain the tofu. Using a cheese grater over a bowl, grate the tofu to a fine batter-like consistency. Add the celery, herbs and oil, season with salt and pepper as needed.

Carrot Miso Sauce    Yield: 32 oz.

2 cups fresh carrot juice
1 each juice of a lime
1 tablespoon of rice wine vinegar
1 tablespoon of grated fresh ginger
12 ounces of red miso paste
3 tablespoons of mirin seasoning
4 ounces of sesame oil
2 teaspoons white soy sauce

Method: Combine all ingredients and adjust consistency, if needed.

At service time, you will need about 3 cups of your favorite vegetables.
We serve our roasted vegetable medley creation of broccoli, cauliflower, winter squash, red cabbage.

For plating, spread 2 tablespoons of the tofu mixture on the center of the plate. Place your fillet of salmon on top of the mixture, garnish with your cooked vegetables and lightly pour the carrot miso sauce over and around the fillet.

Good eats…enjoy!

Chef Frank is part of the multidisciplinary team at CTCA in suburban Phoenix, a medical facility which provides patients having advanced and complex cancers with a comprehensive, patient-centered treatment model that fully integrates traditional, state-of-the-art medical treatments with scientifically supported complementary therapies such as nutrition, naturopathic medicine, psychological counseling, physical therapy and spiritual support.

The Culinary Team delivers on the Mother Standard of Care. “We provide unparalleled service, restoring hope, encouragement and empowering our patients to participate in their treatment,” Chef Frank says.