Sunday, January 24, 2010

Tofu and Collards... really, does it get any better?

I have been eying this recipe for quite some time and finally was able to make it today.  I have a ton left over but it will be good reheated too.  If you don't eat tofu try it with chicken.  Bet that would be great too!!

Broiled Tofu and Steamed Collard Greens with Spicy Mango Sauce

1 Tbs. canola oil
1 small onion, quartered and thinly sliced (1/2 cup)
1/2 cup chopped red, green or yellow bell pepper (I used a frozen pre-chopped bag)
¾ cup hot mango chutney, such as Patak’s
3/4 cup no salt added diced canned tomato, drained
1 pkg. extra-firm tofu, drained and patted dry
16 oz. bunches collard greens, thick stems removed
1 cup vegetable stock
crushed red pepper flakes
3 garlic cloves, finely chopped
salt & pepper

  1. Heat oil in medium-size saucepan over medium heat. Add onion and bell pepper, cover, and cook 10 to 15 minutes, or until vegetables are soft, stirring occasionally. Stir in mango chutney and tomato. Cover, and simmer 5 minutes more. Keep warm. 
  2. Meanwhile, bring vegetable stock to a boil in large pot. Add collard greens, garlic, and red pepper flakes cover, and steam until greens are crisp-tender, turning occasionally with tongs to make sure greens cook evenly. 
  3. Preheat oven to broil, and place oven rack in highest position. Coat baking sheet with nonstick cooking spray. Cut tofu block lengthwise into 3 pieces.  Cut each tofu piece into 4 triangles. Brush each tofu triangle on both sides with mango mixture (its OK if some bell pepper and onion bits stick to tofu); season with salt and pepper; and place on prepared baking sheet. Broil 4 to 5 minutes. Flip triangles, and brush with more mango mixture. Broil 4 to 5 minutes more, or until browned and crispy. 
  4. Divide mustard greens among serving plates. Top each serving with 2 tofu triangles, and drizzle with mango sauce. 

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