The addition of baked tofu transforms this simple recipe into a satisfying main dish with none of the saturated fat that would be present if meat or poultry were in it. Be careful not to overcook the greens. They should have a rich green colour and be just tender
This vegetarian recipe is from "The Healthy Kitchen" by Dr. Andrew Weil and Rosie Daley (Knopf).
Baked Pressed Tofu with Greens
1 l (4 cups) greens (kale, chard, collards or a mixture)
30 ml (2 tbsp) extra-virgin olive oil
1 large onion, chopped
250 ml (1 cup) baked pressed tofu, cut into cubes or slices (see note)
Salt, to taste
Wash greens. Remove any coarse stems and midribs and discard, then chop greens coarsely.
In a large skillet, heat olive oil over medium-high heat and add onion. Saute, stirring, until onion just begins to brown. Add greens, tossing until they wilt. Reduce heat to medium and add tofu. Stir-fry tofu and greens for 2 to 3 minutes. Season dish with salt and serve.
Makes 4 servings.
Note: Baked pressed tofu that has been simmered in a flavoured broth comes in vacuum-sealed packs and can be found in the refrigerated cases of natural food stores and supermarkets that sell tofu products. There is a choice of flavours - savoury, five-spice and hickory-smoked for example - all of which work in this dish.
