Collard Greens and Tofu

[Guest guest]

Collard Greens and Tofu

 

6 large collard greens

1 15 ounce packages, extra firm tofu, drained and pressed*

1/4 cup fresh lemon juice

1 tablespoon chickpea miso

1 tablespoon olive oil

2 teaspoons minced garlic

1/4 cup chopped fresh flat leaf parsley

 

Preheat over to 350 degrees. Grease a shallow 2 quart baking dish. Bring large

pot of water to a boil. Fill large bowl with ice water and set aside. When water

boils, black collard leaves for 5 seconds. Remove leaves with slotted spoon and

submerge in ice water. Drain and set aside. Place tofu in large bowl and mash

with wooden spoon until it breaks into small pieces. Add lemon juice and miso

and mix well. In food processor, combine half of the tofu mixture, oil, garlic,

salt and pepper to taste. Process until smooth and creamy. Add pureed tofu to

reserved crumbled tofu in bowl and stir gently until blended. Stir in parsley.

Remove thick bottom stems from collard greens. Cut at least an inch into leaves

to remove thicker part of stem. Place 1/2 cup tofu mixture in center of each

leaf. Roll up leaves, folding in sides as you go. Arrange in prepared dish,

cover and bake 25 minutes. Serve hot.