Tofu and Greens with Onion Sauce

Serves: 4
Total Calories: 135


16 ounces kale, collards, or mustard greens, finely chopped (10 cups)
2 1/2 cups water
1 cup millet rinsed
2 tablespoons olive oil
1 (10-ounce) package seasoned baked tofu cut into bite sized cubes
1/2 teaspoon fennel seeds
1 cup chopped onion
1 teaspoon herbes de Provence
1 tablespoon arrowroot powder
1 cup cool water
2 tablespoons tamari sauce or to taste
1 tablespoon balsamic vinegar
1/4 teaspoon white pepper


1. Place the greens on a steamer basket that is set in a pot over an inch or so of water. Bring to a boil, cover the pot, and steam for 20 minutes or until the greens are tender.
2. To prepare the millet, bring the water to boil in a pot over high heat. Add the millet, stir once, and cover the pot. Reduce the heat to low and simmer for 20 to 30 minutes, or until the water is absorbed and the millet is tender.
3. While the millet cooks, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the tofu cubes and cook, turning often for 5 minutes or until browned. Remove to a bowl and set aside. Cover to keep warm.
4. Heat the remaining olive oil in the skillet. Add the fennel seeds and stir until they begin to pop. Add the onion and the herbes de Provence, and sauté for 5 minutes or until the onion is translucent. Return the tofu to the skillet and reduce the heat to medium.
5. Pour 1/4 cup of the cool water in a measuring cup, add the arrowroot and mix until dissolved. Add the remaining water to the cup and pour over the onion/tofu mixture in the skillet. Stir continuously until the sauce thickens. Add the tamari, vinegar, and pepper, and mix well.
6. Divide the millet onto individual serving plates and top with the cooked greens. Spoon the tofu and onion sauce over the greens. Serve immediately.

For a Change . . .
* Substitute brown rice or polenta for the millet.
* Add some sliced mushrooms to Step 4.

Nutritional Facts:

Serves: 4
Total Calories: 135
Calories from Fat: 60

This Tofu and Greens with Onion Sauce recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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