Buttermilk Fried Tofu With Smoky Collard Greens Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BUTTERMILK FRIED TOFU WITH SMOKY COLLARD GREENS



Buttermilk Fried Tofu with Smoky Collard Greens image

Dipping tofu in buttermilk makes the coating stick for a crispy pan-fried tofu, reminiscent of fried chicken. Spicing up the collards with paprika coats them with smoky flavor while keeping this dish vegetarian. And this quick, easy and healthy dinner comes together in just 25 minutes, so it's great for busy weeknights.

Provided by Breana Lai Killeen, M.P.H., RD

Categories     Healthy Tofu Recipes

Time 25m

Number Of Ingredients 13

6 tablespoons grapeseed oil or canola oil, divided
1 (1 pound) package chopped collards
½ cup water
1 tablespoon cider vinegar
½ teaspoon smoked paprika
¾ teaspoon salt, divided
1 (14 to 16 ounce) package extra-firm tofu, drained
1 cup buttermilk
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper
1 cup whole-wheat panko
Hot (spicy) honey for serving

Steps:

  • Heat 1 tablespoon oil in a large pot over medium heat. Add collards and water; cover and cook, stirring occasionally, until soft and wilted, about 8 minutes. Remove from heat and stir in vinegar, paprika and 1/2 teaspoon salt. Cover to keep warm.
  • Meanwhile, cut tofu crosswise into 8 equal pieces. Blot with paper towels to remove excess water. Whisk buttermilk, garlic powder, onion powder and cayenne in a 7-by-11-inch baking dish. Add the tofu and turn to coat. Let stand, turning once, for 5 minutes.
  • Place panko on a plate. Dredge the tofu in the panko, coating both sides.
  • Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Add the tofu and cook until brown and crispy on one side, 4 to 5 minutes. Turn the tofu over and drizzle in the remaining 2 tablespoons oil. Cook until browned on the other side, about 4 minutes more.
  • Sprinkle the tofu with the remaining 1/4 teaspoon salt and serve with the collards and hot honey, if desired.

Nutrition Facts : Calories 366.4 calories, Carbohydrate 20 g, Cholesterol 0.8 mg, Fat 26.9 g, Fiber 7 g, Protein 16.5 g, SaturatedFat 3 g, Sodium 517.8 mg, Sugar 2.4 g

FRIED TOFU SALAD WITH BUTTERMILK DRESSING



Fried Tofu Salad with Buttermilk Dressing image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 3/4 cups buttermilk
1 14-ounce package extra-firm tofu, drained, cut into 3/4-inch cubes and patted dry
1/2 cup mayonnaise
1/4 cup finely chopped fresh chives
1 tablespoon apple cider vinegar
Kosher salt and freshly ground pepper
6 ounces sugar snap peas (about 1 1/2 cups), trimmed and halved
1 3/4 cups all-purpose flour
1 1/2 teaspoons herbes de Provence
Vegetable oil, for frying
1 head iceberg lettuce, cut through the stem into 8 wedges
1 cup halved grape or cherry tomatoes

Steps:

  • Pour 1 1/2 cups buttermilk into a shallow dish. Add the tofu and turn to coat; let marinate at least 10 minutes. Meanwhile, whisk the remaining 1/4 cup buttermilk, the mayonnaise, chives, vinegar, a pinch of salt and a few grinds of pepper in a small bowl.
  • Put the snap peas in a medium microwave-safe bowl with 1 tablespoon water; cover tightly with plastic wrap. Microwave until just tender and bright green, 1 to 1 1/2 minutes. Discard the plastic wrap and set the peas aside to cool.
  • Whisk the flour, herbes de Provence and 1/2 teaspoon each salt and pepper in a large bowl. Stir in 2 tablespoons of the buttermilk marinade to make shaggy clumps. Heat 2 inches of vegetable oil in a large pot over medium-heat until a deep-fry thermometer registers 350 degrees F. Dip the tofu in the flour mixture, turning to coat, dip back in the marinade, then redip in the flour to coat with the clumpy bits; transfer to a plate. Working in batches, fry the tofu, flipping occasionally, until golden brown and crisp, 3 to 4 minutes. Remove to a rack and season with salt.
  • Divide the iceberg wedges among plates; season with salt and pepper. Top with the fried tofu, tomatoes and sugar snap peas. Drizzle with the buttermilk dressing.

SHEET-PAN COLLARD GREENS AND CRISPY TOFU WITH NITER KIBBEH



Sheet-Pan Collard Greens and Crispy Tofu With Niter Kibbeh image

This easy dinner is inspired by gomen, an Ethiopian dish in which greens are flavored with an aromatic spiced butter. Crispy tofu is a delightful counterpart.

Provided by Cheryl Slocum

Categories     Sheet-Pan Dinner     Tofu     Garlic     Ginger     Onion     Collard Greens     Tapioca     Paprika     Coriander     Egg     Vinegar     Leafy Green     Butter     Quick & Easy     Peanut Free     Soy Free     Vegetarian

Yield 4 servings

Number Of Ingredients 16

1½ cups panko
1 (14-oz.) block extra-firm tofu, sliced crosswise into 6 (½"-thick) slabs
3½ tsp. kosher salt, divided
4 garlic cloves, finely chopped
1 (2½") piece ginger, finely chopped
1 large red onion, thinly sliced, plus 1 small red onion, thinly sliced (keep separated)
1 Tbsp. extra-virgin olive oil
4 Tbsp. homemade or store-bought niter kibbeh (Ethiopian spiced butter), melted, divided
2 bunches collard greens (1½-2 lb.), tough stems removed, slice crosswise ½" thick
3 Tbsp. tapioca flour or cornstarch
2 tsp. smoked paprika
1½ tsp. ground coriander, divided
¼ tsp. cayenne pepper, plus more
2 large egg whites
½ cup apple cider vinegar
1 tsp. sugar

Steps:

  • Place a rack in middle of oven; preheat to 425°F. Line a rimmed baking sheet with foil; spread out panko evenly on baking sheet. Toast, stirring once, until golden, about 5 minutes. Transfer panko to a plate; reserve baking sheet (leave oven on).
  • Season tofu with ½ tsp. salt and arrange in a single layer on a work surface lined with a kitchen towel or several layers of paper towels. Fold towel over tofu, set a small rimmed baking sheet or cutting board on top and weigh down with a couple of cans or a heavy pan. Let sit 20 minutes to drain.
  • Place garlic, ginger, and large sliced onion on reserved baking sheet. Drizzle with oil and 1 Tbsp. niter kibbeh and toss to coat. Roast, undisturbed, 10 minutes.
  • Meanwhile, rinse collard greens in a large bowl or sink filled with cold water and gently agitate. Lift from water (don't pour through a colander or you may redistribute sandy water all over greens) and repeat with fresh water. Remove greens from water.
  • Remove baking sheet with roasted onion mixture from oven and arrange greens in a single layer over roasted vegetables (no need to pat dry). Return vegetables to oven and roast 10 minutes.
  • Whisk tapioca flour, paprika, 1 tsp. coriander, ¼ tsp. cayenne, and 1 tsp. salt in a shallow bowl to combine. Beat egg whites in another shallow bowl until very thick and foamy (just shy of soft peaks). Set plate of toasted panko next to bowls.
  • Unwrap tofu and transfer to a cutting board; halve each slab diagonally into triangles to make 12 pieces total. Working one at a time, dredge tofu in tapioca mixture, shaking off any excess, then dip in egg whites and shake off excess. Coat in panko, gently pressing to adhere. Place tofu on a large plate.
  • Remove vegetables from oven (greens should be wilted and lightly charred around the edges at this point). Sprinkle with 1½ tsp. salt; stir gently and push vegetables toward center of baking sheet. Fold a short end of foil over to the opposite end of baking sheet and crimp edges together to make a sealed packet.
  • Place tofu pieces on unlined side of baking sheet. Bake, turning tofu halfway through, 20 minutes. (Greens and onion should be very tender and tofu should be warmed through and the outside should be crisped.)
  • Meanwhile, separate remaining small sliced onion into strips and place in an even layer in a small shallow bowl. Combine vinegar, sugar, a pinch of cayenne, and remaining ½ tsp. coriander, and remaining ½ tsp. salt in a microwave-safe bowl. Microwave on high until just simmering, about 1 minute. (or heat in a small saucepan on the stovetop over medium-high). Pour over onion, making sure it is submerged. Let sit 20 minutes. Drain onion, reserving brine for drizzling if desired.
  • Remove baking sheet from oven and open foil packet. Drizzle 1 Tbsp. niter kibbeh over greens; gently toss to distribute. Divide greens among plates; place 3 tofu pieces on each plate and drizzle with remaining 2 Tbsp. niter kibbeh. Scatter pickled onion over and drizzle with brine if using.

More about "buttermilk fried tofu with smoky collard greens recipes"

BUTTERMILK FRIED TOFU - A MUMMY TOO

From amummytoo.co.uk
Ratings 1
Calories 128 per serving
Category Side Dish, Spicy Mains


BUTTERMILK FRIED TOFU WITH SMOKY COLLARD GREENS - COPY ME THAT
Jan 7, 2024 Your free recipe manager, shopping list, and meal planner! ... OVMRuvv2R. 2024-01-07 18:11:27. Buttermilk Fried Tofu with Smoky Collard Greens. eatingwell.com Jody. …
From copymethat.com


5.0 BUTTERMILK FRIED TOFU WITH SMOKY COLLARD GREENS
Aug 2, 2023 ½ teaspoon smoked paprika ½ teaspoon smoked paprika ¾ teaspoon salt, divided ¾ teaspoon salt, divided 1 (14 to 16 ounce) package extra-firm tofu, drained 1 (14 to 16 …
From copymethat.com


22 VEGETARIAN DIABETES-FRIENDLY DINNER RECIPES - EATINGWELL
Jun 25, 2024 Dipping tofu in buttermilk makes the coating stick for a crispy pan-fried tofu, reminiscent of fried chicken. Spicing up the collards with paprika coats them with smoky …
From eatingwell.com


BUTTERMILK FRIED TOFU SANDWICH - OLIVES FOR DINNER
Jan 27, 2024 In a medium-sized bowl, combine the flour, cornstarch, garlic powder, onion powder, salt, paprika, and cayenne. Set aside. Step Three: Prepare the Wet Mix. In a separate medium-sized bowl, whisk together the …
From olivesfordinner.com


FRIED TOFU AND GREENS RECIPES
Steps: Heat 1 tablespoon oil in a large pot over medium heat. Add collards and water; cover and cook, stirring occasionally, until soft and wilted, about 8 minutes.
From tfrecipes.com


BUTTERMILK FRIED TOFU WITH SMOKY COLLARD GREENS
Serves 4. 1 (1 pound) package chopped collards. 1/2 teaspoon onion powder. 6 tablespoons grapeseed oil or canola oil, divided. 1/2 teaspoon smoked paprika. 1/4 teaspoon cayenne pepper. 1 cup whole-wheat panko. 1 cup buttermilk. 1 …
From punchfork.com


SWEET MUSTARD TOFU BOWL WITH MILLET PILAF AND GREENS
Dec 26, 2019 Let sit 15 minutes. Mix the mustard, maple syrup, soy sauce, and pepper in a bowl. Coat each slice of pressed tofu in sauce, draining the excess, then coat in nutritional yeast, if using. Place in a single layer on the prepared …
From myquietkitchen.com


BUTTERMILK FRIED TOFU WITH SMOKY COLLARD GREENS RECIPE
Cooking Directions. STEP 1. In a bowl, combine buttermilk, hot sauce, and salt. Add tofu and marinate for at least 30 minutes. STEP 2. In a separate bowl, mix together breadcrumbs, flour, paprika, salt, and pepper.
From slurrp.com


15+ HIGH-PROTEIN VEGETARIAN DINNER RECIPES FOR SPRING - EATINGWELL
Apr 8, 2023 of 18. Dipping tofu in buttermilk makes the coating stick for a crispy pan-fried tofu, reminiscent of fried chicken. Spicing up the collards with paprika coats them with smoky …
From eatingwell.com


15+ VEGETARIAN WINTER DINNER RECIPES IN 30 MINUTES OR …
Nov 23, 2021 Dipping tofu in buttermilk makes the coating stick for a crispy pan-fried tofu, reminiscent of fried chicken. Spicing up the collards with paprika coats them with smoky flavor while keeping this dish vegetarian. And this quick, …
From eatingwell.com


BUTTERMILK FRIED TOFU WITH SMOKY COLLARD GREENS | UBIQUINOL
Dipping tofu in buttermilk makes the coating stick for a crispy pan-fried tofu, reminiscent of fried chicken. Spicing up the collards with paprika coats them with smoky flavor while keeping this …
From ubiquinol.org


SIMMERED FRIED TOFU AND GREENS 油揚げと青菜の煮浸し
May 25, 2020 Cut 1 piece aburaage (deep-fried tofu pouch) into ⅜-inch (1-cm) pieces. In a medium saucepan, add 1 cup dashi (Japanese soup stock) and the sliced aburaage. Bring it to a simmer. Once simmering, add ½ tsp soy sauce …
From justonecookbook.com


20+ TOFU RECIPES FOR BEGINNERS - EATINGWELL
Jul 30, 2024 Tofu readily absorbs spices and seasonings so there are endless flavor combinations to try. Recipes like Buttermilk Fried Tofu with Smoky Collard Greens and Mushroom & Tofu Stir-Fry are a healthy, delicious twist …
From eatingwell.com


BUTTERMILK FRIED TOFU WITH SMOKY COLLARD GREENS RECIPES
Steps: Pour 1 1/2 cups buttermilk into a shallow dish. Add the tofu and turn to coat; let marinate at least 10 minutes. Meanwhile, whisk the remaining 1/4 cup buttermilk, the mayonnaise, …
From tfrecipes.com


BUTTERMILK FRIED TOFU WITH SMOKY COLLARD GREENS
Feb 18, 2022 Heat 1 tablespoon oil in a large pot over medium heat. Add collards and water; cover and cook, stirring occasionally, until soft and wilted, about 8 minutes. Remove from heat …
From iconnutrition.com


35 HIGH-PROTEIN DIABETES-FRIENDLY DINNER RECIPES - EATINGWELL
Mar 25, 2022 Dipping tofu in buttermilk makes the coating stick for a crispy pan-fried tofu, reminiscent of fried chicken. Spicing up the collards with paprika coats them with smoky …
From eatingwell.com


Related Search