Reminiscent of General Tso's chicken, this plant-based dish combines crispy tofu and tender collard greens in an Indian-flavored sweet and spicy sauce served over quinoa.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
694 Calories
Recipe Instructions
Step 1
Bring 1/2 cup vegetable broth and quinoa to a simmer in a small pot. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
Step 2
Meanwhile, mix cornstarch, chili powder, turmeric, and garam masala together in a sealable container. Add tofu, close the lid, and shake or toss gently until tofu is nicely coated.
Step 3
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add tofu; cook and stir until all sides are crispy, 4 to 5 minutes.
Step 4
While the tofu is cooking, mix remaining 1/4 cup broth, sugar, molasses, soy sauce, and cayenne pepper together. If the molasses is hard to mix, it can be helpful to pop the bowl in the microwave briefly. Set sauce aside.
Step 5
Place collard greens in a microwave-safe bowl with a few tablespoons water. Cover and microwave on high until soft, 2 to 3 minutes. Drain.
Step 6
Push tofu to one side of the skillet and add remaining 1/2 tablespoon olive oil in the empty spot. Reduce heat and saute garlic in the hot oil until fragrant, about 1 minute. Stir tofu into the garlic. Add sauce and stir to combine. Cook until excess liquid evaporates and sauce is desired thickness, 2 to 3 minutes.
Step 7
To serve, put quinoa in a bowl. Pour tofu and sauce over top and add collard greens. Sprinkle with sesame seeds.
