Jared Koch, Founder of Clean Plates, graduated from the Institute for Integrative Nutrition with certification by Columbia University, Teachers College in 2005 and graduated from the Global Institute for Alternative Medicine in 2004. He is a health coach, nutritional consultant, and certified yoga and meditation instructor. In 2011, Jared came out with his first book, Clean Plates, Manhattan, which was a directory of places to eat in Manhattan, with a guide to food quality, service, price and most importantly, what type of food it serves, whether it is vegan, vegetarian, and gluten free friendly, or predominately meat. He expanded his guide to include Brooklyn and LA too!

Now, he has published his second book, The Clean Plate Cookbook, with the help of chef, Jill Silverman Hough, where he brings his nutritional ideals into the kitchen.

Jared believes in offering individuals and groups that are committed to living a more conscious, healthier lifestyle, the education, inspiration, resources, and support to be able to do so.

Penne ala Tofu Carbonara


To Make Tofu Bacon ½ block extra firm tofu ¼ cup nutritional yeast ½ t. smoked paprika ½ t. garlic powder ¼ t. white pepper Tamari Olive oil

To Make Sauce 2 Tbs. chopped Shallots 6 cloves garlic, chopped 1/8 t. smoked paprika ¼ t. tamari 1 cup fresh grated parmesan cheese 2 eggs fresh parsley, chopped Olive oil

1 lb. whole wheat or brown rice penne, or spaghetti

1. Slice tofu very thin, and lay out on towel. Pat dry. Make a mixture of the nutritional yeast, paprika, garlic powder and pepper. Bread the tofu in the nutritional yeast mixture. Coat bottom of heavy sauté pan with olive oil. Sauté the tofu in olive oil until crisp on one side. Turn over and continue cooking on other side until crispy. When finished, sprinkle tamari over the tofu in the hot pan and allow it to sizzle and coat the tofu. Remove from pan and lay out on paper towel to absorb the oil. Repeat with remaining tofu. Slice the tofu into thin strips or small little squares. 2. Bring a large stock pot of salted water to boil. Cook pasta according to directions, al dente. 3. While the pasta is cooking, sauté the shallots and garlic in olive oil for a few minutes, making sure it doesn’t burn. Add the smoked paprika and tamari, stir and remove from heat. 4. In a separate bowl, mix the 2 eggs and parmesan cheese together 5. Drain pasta when finished, reserving ¼ cup of the pasta water to add to sauce if needed. 6. Return hot pasta to large stock pot. Add the cooked shallots and garlic, and immediately mix in the egg and cheese mixture. It’s important that the pasta is hot, so that the egg will cook directly on the hot pasta. Add the strips of tofu and parsley, and toss together. 7. Transfer to serving bowl, garnish with parmesan cheese and parsley and serve immediately. 8. Enjoy!