Kenyan greens & tofu bowl
375 cals, 15p, 27c, 21f (per meal)
2 tbsp (30mL)
2 cup, chopped (72g)
1 can(s) (420g)
2 clove(s) (6g)
1 oz (28g)
1 medium (2-1/2" dia) (110g)
1 tsp (2g)
1 tsp (2g)
2 tbsp (16g)
10 oz (284g)
1
In a medium bowl, combine crumbled tofu and cornstarch, tossing to coat.
2
Heat half of the oil in a skillet over medium-high heat. Add the tofu and cook for 7-9 minutes, until golden. Add cumin, coriander, salt, and pepper, and cook for 1 minute until fragrant. Transfer the tofu to a plate and keep warm. Wipe the skillet clean.
3
In the same skillet, heat the remaining oil over medium-high heat. Add the onion, ginger, and garlic, and cook for 3-5 minutes until softened.
4
Add the tomatoes, collard greens, and a pinch of salt. Cover, reduce the heat to medium-low, and cook, stirring occasionally, until the greens are tender, about 10-15 minutes.
5
Serve the greens with the spiced tofu.