LF - collards and tofu

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* Exported from MasterCook *

 

Fresh Greens and BBQ Tofu

 

Recipe By :William Sharp, Chef, Santa Monica, California

Serving Size : 15 Preparation Time :0:00

Categories : Quantity Cooking Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

20 ounces tofu

8 ounces barbecue sauce

8 ounces onions -- diced

2 tablespoons garlic

2 tablespoons olive oil

1/2 teaspoon ground bay leaf

1 teaspoon crushed chili peppers

1 3/4 cups stewed tomatoes

1 tablespoon salt

1 teaspoon liquid smoke flavoring

1 3/4 cups water

3 pounds fresh collard greens -- washed, drained, cut

3 pounds kale -- washed, drained, cut

2 tablespoons cider vinegar

 

1. For tofu: Preheat oven to 350F. Dice tofu into half- inch squares. Brush with

barbecue sauce and bake for 20 minutes, basting tofu frequently with BBQ sauce.*

 

2. Meanwhile prepare the greens: In a large double boiler, sauté onion, garlic,

bay leaves and chili peppers in olive oil in the bottom pan. 3. Add tomatoes,

liquid smoke and water. Bring to a boil.

 

4. Reduce to a simmer, place cleaned and cut greens in top perforated pan. Steam

over tomato mixture 15 to 20 minutes. Transfer greens to bottom pan combining

with tomato mixture, add vinegar and simmer an additional 10 minutes.

 

5. Transfer to a 2 ½ inch half-size steam table pan and cover, keeping hot for

service. Serve greens with tofu on top.

 

*For meatier-textured tofu, Chef Sharp suggests freezing the tofu prior to

baking.

 

William Sharp, Executive Chef, Saint Johns Hospital and Health Center, Santa

Monica, CA

 

Calories 120 (22% from fat); Fat 3g (sat. 0.5g); Protein 8g; Carbohydrates 20g;

Chol. 0mg (cholesterol per day .0%); Sodium 700mg (sodium per day 42%); Fiber 6g

(fiber per day 3%)

 

Description:

" Dinner "

Source:

" Saint Johns Hospital and Health Center (Santa Monica, California) "

Yield:

" 60 ounces "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 145 Calories; 5g Fat (27.4% calories from

fat); 9g Protein; 21g Carbohydrate; 6g Dietary Fiber; trace Cholesterol; 621mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 1/2 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 26110 2614 0 0 0 0 2780 0 0

 

..

=^..^= PatH (Pat Hanneman)

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