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+ servings

Collard Greens and Tofu

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Lunch/Dinner
Servings: 4
Calories: 498kcal


  • ½ cup Rice
  • ½ cup Quinoa
  • 16 oz Tofu firm, drained, 1" cubes
  • 1 cup Onion chopped
  • 1 tbsp Ginger grated
  • 1 tsp Chili Powder
  • 2 cup Vegetable Broth
  • ½ cup Peanut Butter
  • 2 tbsp Tomato Paste
  • 4 cup Collard Greens chopped
  • 1 tbsp Lime Juice
  • 4 Scallions thin sliced


  • Bring quinoa, rice, and 2 cups of water to a boil in a medium pot. Then cover with lid, reduce heat to low, and let simmer for 20 minutes.
  • Preheat oven to 350°F. Place tofu cubes on a parchment paper lined baking sheet and bake for 30 minutes.
  • In a large pan, sauté onion and ginger until softened. Add chili powder and cook one more minute.
  • Stir in vegetable broth, peanut butter, tomato paste, and bring to a boil. Add collard greens slowly, stirring to let it wilt down. Add baked tofu, quinoa, and rice. Cover, reduce heat, and simmer for 10 minutes.
  • Stir in lime juice and top with sliced scallions.


Calories: 498kcal | Carbohydrates: 52g | Protein: 24g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Sodium: 117mg | Potassium: 883mg | Fiber: 8g | Sugar: 8g | Vitamin A: 840IU | Vitamin C: 74mg | Calcium: 572mg | Iron: 5mg