Tofu that is made from plants and has a hint of an Indian flavor. Yummy!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 1 |
| Yield: | 1 serving |
Ingredients
- ¾ cup vegetable broth, divided
- ¼ cup quinoa
- 2 ½ tablespoons cornstarch
- ¼ teaspoon chili powder
- ¼ teaspoon ground turmeric
- ¼ teaspoon garam masala
- 4 ounces extra-firm tofu, cubed
- 1 ½ tablespoons olive oil, divided
- 2 tablespoons cane sugar
- 1 tablespoon molasses
- 1 tablespoon reduced-sodium soy sauce
- ⅛ teaspoon cayenne pepper
- ½ cup chopped collard greens
- 3 cloves garlic, minced
- 1 tablespoon sesame seeds
Instructions
- Bring 1/2 cup vegetable broth and quinoa to a simmer in a small pot. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
- Meanwhile, mix cornstarch, chili powder, turmeric, and garam masala together in a sealable container. Add tofu, close the lid, and shake or toss gently until tofu is nicely coated.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add tofu; cook and stir until all sides are crispy, 4 to 5 minutes.
- While the tofu is cooking, mix remaining 1/4 cup broth, sugar, molasses, soy sauce, and cayenne pepper together. If the molasses is hard to mix, it can be helpful to pop the bowl in the microwave briefly. Set sauce aside.
- Place collard greens in a microwave-safe bowl with a few tablespoons water. Cover and microwave on high until soft, 2 to 3 minutes. Drain.
- Push tofu to one side of the skillet and add remaining 1/2 tablespoon olive oil in the empty spot. Reduce heat and saute garlic in the hot oil until fragrant, about 1 minute. Stir tofu into the garlic. Add sauce and stir to combine. Cook until excess liquid evaporates and sauce is desired thickness, 2 to 3 minutes.
- To serve, put quinoa in a bowl. Pour tofu and sauce over top and add collard greens. Sprinkle with sesame seeds.
- You can use broccoli instead of collard greens, and either toasted or raw sesame seeds.