Updated: Sep 12, 2020
ACTIVE: 25 minutes TOTAL: 25 minutes
Dipping tofu in buttermilk makes the coating stick for crispy tofu, reminiscent of fried chicken. Spicing up the collards with paprika coats them with smoky flavor while keeping this dish vegetarian.
6 tablespoons grapeseed or canola oil, divided
1 16-ounce package chopped collards
1/2 cup water
1 tablespoon cider vinegar
1/2 teaspoon smoked paprika
3/4 teaspoon salt, divided
1 14- to 16-ounce package extra-firm tofu, drained
1 cup buttermilk
1/2 teaspoon garlic
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1 cup whole-wheat panko
Hot (spicy) honey for serving
1. Heat 1 tablespoon oil in a large pot over medium heat. Add collards and water; cover and cook, stirring occasionally, until soft and wilted, about 8 minutes. Remove from heat and stir in vinegar, paprika, and 1/2 teaspoon salt. Cover to keep warm.
2. Meanwhile, cut tofu crosswise into 8 equal pieces. Blot with paper towels to remove excess water. Whisk buttermilk, garlic powder, onion powder, and cayenne in a 7-by-11-inch baking dish. Add the tofu and turn to coat. Let stand, turning once, for 5 minutes.
3. Place panko on a plate. Dredge the tofu in the panko, coating both sides.
4. Heat 3 tablespoons oil in a large nonstick skillet over medium- high heat. Add the tofu and cook until brown and crispy on one side, 4 to 5 minutes. Turn the tofu over and drizzle in the remaining 2 tbsp oil. Cook until brown on the other side, about 4 minutes.
5. Sprinkle the tofu with the remaining 1/4 teaspoon salt and serve with the collards and hot honey, if desired.
SERVES 4: 2 pieces of tofu & 1 cup collards each
CAL 366 / FAT 27g(SAT 3g) / CHOL 1mg / CARBS 20g / TOTAL SUGARS 2g(ADDED 0g) / PROTEIN 17g / FIBER 7g / SODIUM 518mg / POTASSIUM 414mg