Collard Greens and Tofu
- 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