This curried collard greens stew with tofu is inspired by Indian saag paneer.
For the Tofu
- One 14-ounce block extra firm tofu
- 2 tablespoons lemon juice
- 1 tablespoon white miso
- 2 teaspoons avocado, organic canola, or refined coconut oil
- Freshly ground black pepper, to taste
For the Stew
- 2 tablespoons avocado, organic canola, or refined coconut oil
- 3 medium garlic cloves, minced
- 1-inch knob of ginger, peeled and minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 1 bunch collard greens (about 9 large leaves), stemmed and cut into 1/3-inch strips (See Note)
- 1/2 teaspoon turmeric powder
- One 13-ounce can of full-fat coconut milk
- 1/4 teaspoon fine sea salt
- 1 to 2 tablespoons fresh lemon juice, or more to taste
- Preheat the oven to 375ºF.
- Start by pressing the tofu: Drain the tofu and squeeze out some of the water by pressing on the block with your palms. Place the tofu on a plate then top it with another plate or cutting board and weigh it down with something heavy (like a couple of cans), to squeeze out as much water as possible. Let stand for 15 to 30 minutes, periodically draining off the excess water.
- Meanwhile, in a medium bowl, make the tofu marinade by whisking together the lemon juice, miso, oil, and black pepper.
- Cut the tofu into 3/4-inch cubes and add to the marinade. Gently toss to coat and let stand for 10 minutes, tossing once again after 5 minutes.
- Line a baking sheet with parchment paper and arrange the tofu in a single layer. Bake for 20 minutes.
- Meanwhile, start the stew. Heat the oil in a Dutch oven or large heavy bottomed pot over medium heat. Stir the garlic, ginger, coriander, cumin, and pepper flakes into the hot oil and cook for 30 seconds.
- Add the greens and toss with tongs to coat in the hot oil. Cook for about 2 minutes, until they’re bright green.
- Then add the coconut milk and turmeric. Cover tightly with a lid, bring to a simmer, and cook for 7 to 10 minutes, until the greens are softened.
- Season with lemon juice (I like this really sour so I go heavy on the lemon) and salt, and stir in the tofu. Serve with rice, if desired.
In place of collard greens, you can substitute kale, mature spinach, or mustard greens.
- Serving Size: 1/4 of the recipe
- Calories: 330
- Fat: 26.9
- Carbohydrates: 10.5 g
- Fiber: 3.7 g
- Protein: 11 g
Keywords: saag paneer, vegan, tofu, collard greens, indian