Sweet, Sour and Spicy Tofu (with quinoa and collard greens)

I’m gonna keep this post short and sweet. I’m currently in Nashville for the July 4th weekend, and to be honest, looking through the boyfriend’s old baby pictures with his family sounds a lot more fun than trying to be creative and coming up with a good backstory for this recipe. I would have more energy, but I just got back from canoeing for 13 miles in 100 degree weather (research block means I have to start working out again)…and to put it lightly, I’m feeling pretty pooped. So here’s a delicious and nutritious vegan recipe for those of you who will be looking to eat healthy after the hotdog and hamburger infested holiday that is the 4th of July.

Quick side note, for those of you who aren’t big fans of collard greens, you could also use kale, spinach, or some other dark leafy vegetable.

(Adapted from Vegan Yum Yum)

What you need for the tofu:

• 1 block extra firm tofu (about 14 oz)
• 3 tbs sugar
• 3 tbs tamari (or soy)
• 2 tbs fresh lime juice
• zest from 1/2 of a lime
• 1 clove of garlic, minced
• 1/2 tsp salt
• 4 mint leaves, finely chopped

For the quinoa:

For the collar greens:

• 1 bunch collard greens, middle veins removed
• 3 tbs water
• 1 pinch salt
• 1 tbs lime juice

What you need to do:

1. In a pot, mix together all of the ingredients for the quinoa and cover with a tight fitting lid.
2. Set the pot on the stove, bring the water to a boil and then turn down the heat to simmer for 20 minutes (or until the quinoa is tender).
3. While the quinoa is cooking, mix together the ingredients for the tofu glaze (everything in the first list minus the tofu). Whisk together the ingredients until the sugar and salt are dissolved.
4. Slice the tofu into thin triangles and “dry fry” them by adding the pieces in a single layer to a non-greased pan and pressing down on the tofu so that it cooks in it’s own juices (that sounds wrong…). I recommend using a cast iron skillet if you have one handy, but a non-stick pan should work too. Once the tofu has browned on one side, flip the pieces over and do so the same on the other side.
5. Once the tofu is “fried”, add the sauce and stir to coat the tofu. Turn off the heat, and let the sauce reduce a little (it will get stickier and form a glaze).
6. For the collard greens, remove the “middle vein”, stack the leaves, and then cut them into thin slices.
7. Add the greens to a wok with the water, lime juice and salt. Cover with a lid and cook on high for about 4 minutes until tender).
8. Plate the quinoa, tofu and collard greens and enjoy!

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