Here’s an incredibly delicious dish courtesy of VeganYumYum.  Tofu is covered in an amazing spicy/sweet/tart glaze, and piled atop a mound of greens and grains.  This particular version uses collard greens and quinoa, but this would work equally well with kale or chard on top of brown rice.  Honestly, the star is the tofu.  You could plop it on a pile of green construction paper and cardboard and I’d eat it.

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Lisa says:

This is the best tofu ever.

Chris says:

Yeah, I’m about to stick my tongue right into that pan.

Lisa says:

Too late; it’s all on my tofu now! I heart glaze! I like that it’s also the perfect amount of spice — just enough heat to know it’s there.

Chris says:

Yeah it’s great — you should make stuff like this more often.

Lisa says:

Delicious vegetarian meals?

Chris says:

Um… well… more specifically, tofu triangles with some sort of awesome glaze over steamed greens and quinoa.

Lisa says:

Did you not hear me? I said I heart glaze. That won’t be a problem.

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Chili-Lime Tofu with Steamed Collards and Quinoa
1 14-oz package extra-firm tofu

Sweet Chili Lime Sauce:
3 tbsp Sugar
3 tbsp soy sauce
1 3/4 tbsp fresh lime juice
zest from 1/2 lime
1/2 tsp red chili flakes
2 cloves garlic, minced
1/4 tsp Salt
4 mint leaves, rolled and thinly sliced

Quinoa:
3/4 Cup Quinoa, rinsed in cool water, drained
zest from 1/2 lime
2 bruised cardamom pods
1 small Stick of Cinnamon
1/4 tsp Salt
1 1/3 Cup Water

Collards:
1 Bunch Collard Greens, middle veins removed, washed
2-3 tbsp Water
1 Pinch Salt
1 tsp fresh lime juice

Combine all the quinoa ingredients in a pot with a tight-fitting lid. Bring to a boil, then cover and reduce heat to low. Cook for 20 minutes, turn of heat, and let sit for 10 minutes.
Prepare the sweet chili lime sauce by whisking all of the ingredients together until the sugar and salt is dissolved.
Drain the tofu and cut it into small triangles: Cut the block of tofu into 8 slices, then cut each slice in half, and each half diagonally to create four triangles per slice. Heat a non-stick skillet over medium heat, one that the tofu will not stick to without adding oil.
Spread the tofu out in one layer in the pan. Using a spatula, press the tofu until the liquid squeezes out and boil away. The tofu will begin to turn golden. After several minutes, flip the tofu over and press the other side. After about 10 minutes of “dry” frying, turn off the heat and set the tofu aside.
Stack the collard leaves on top of each other and roll into a cigar shape. Slice in 3/4 inch segments, then cut through the chopped collards to make smaller pieces. Add them to a shallow pan with the water, lime juice and salt. Cover and cook over high heat for 3-4 minutes until the collards are steamed and tender.
To finish the tofu, heat the pan and the tofu over high heat, making sure the tofu is hot all the way through. Add the sauce and stir to coat the tofu. Keep the heat on high until the sauce bubbles up, reduces, and forms a glaze.
Arrange the collards atop of a bed of quinoa. Add tofu over the top, drizzling any leftover sauce over the dish. Garnish with lime slices and mint leaves.

2-3 Servings