Recipe by robin g
HIGH protein amazing. I put four tablespoons oil for the sake of the nutrition facts, but you should add as much as you want to make your tofu crispy,
Top Review by Dr. Wilson
First I used Seasoned Mustard Greens. Next I added a bit of water and some Rice Wine to the Braggs to make the marinade because the frozen [pressed and drained very well] tofu drank the marinade as if it was nothing so I had to make a second batch. I wouldn't have tried that with the Tamari only with the Braggs because of salt. I used a LOT less than 4 Tbsp oil and the tofu was still crispy since it was very well pressed and drained. Great dish. The Tofu taste accented the Greens nicely.
- 1 (14 ounce) package extra firm tofu, drained and pressed
- 4 tablespoons gluten-free tamari
- 1⁄2 teaspoon garlic powder
- 1 pinch cayenne pepper
- 4 tablespoons olive oil
- 3 garlic cloves (or more)
- 2 bunches swiss chard, thoroughly cleaned and chopped
- salt, to taste
Directions See How It's Made
- to make marinade, mix tamari, garlic powder, and cayenne in a plate.
- slice tofu into medallions, and place in marinade. let sit, turning occasionally, for a minimum of twenty minutes, and as long as you like,.
- heat oil in pan over med-high heat.
- carefully place marinated tofu in pan, and fry until golden, crispy edges form.
- remove tofu. pour off excess oil if you feel there's too much left in the pan.
- remove to plate to rest, and drizzle with remaining marinade for extra spice, if desired.
- add garlic to pan and fry until it just begins to turn golden.
- quickly add chard and salt. it might be a good idea to chop the stems a little smaller than the leaves, so the cooking time is similar.
- cook until stems are tender, about 5-10 minutes
- place tofu on plate and top with greens.