Pre-heat the oven to 450 F

Press the tofu for 15 minutes.

Slice the tofu into 6 rectangles

Season both sides with mushroom powder

Drizzle with black vinegar

Bake for 15 minutes at 450.

Allow the tofu to cool for 5 minutes

Spread the garlic confit onto one side of the cooked tofu.

Reduce the oven to 400 F and bake for another 10 - 15 minutes.

Preheat oven to 400 degrees.

Bring a pot of salted water to a boil. Trim off the broccoli rabe stems. Prepare an ice bath.

Plunge the broccoli rabe into boiling water. Blanch for 30-60 seconds, then transfer to the ice water to stop the cooking. Drain the broccoli rabe, squeezing it gently to remove excess water and pat dry with paper towels.

Heat a large cast iron pan over medium heat. Add Extra Virgin Olive Oil, and sauté the sliced garlic to a golden brown. Remove them from the pan so they don’t burn.

Using the same pan as the garlic, add cherry tomatoes to the pan, and give the pan a shake to roll the tomato around. Add a pinch of salt to the tomatoes. Cook on top of the stove for one minute then place the tomatoes in the oven.

Cook the tomatoes for around five minutes, the skin should be chard and just starting to burst open.

Add the garlic, rapini, red chili flakes, sweet soy sauce, and vegetable stock back into the pan.

Place back into the oven until the broccoli rabe is tender and the liquid has reduced by half.

Finish the broccoli rabe with lemon zest and pine nuts.