Spicy tofu wrapped in tender collard greens.
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Nutrition per Serving
Ingredients
Estimated total cost: €7.49 · €1.87/serving
- 5 green onions, thinly slicedEst. price €0.25–€0.60
- 4 cloves of garlic, finely grated (smash with the side of a knife for easier grating)Est. price €0.10–€0.25
- 1 (2-inch) knob of ginger, peeled and finely grated (use a microplane for best results)Est. price €0.20–€0.50
- 1 tablespoon of virgin coconut oil or vegetable oilEst. price €0.08–€0.20
- 2 tablespoons of Thai red curry pasteEst. price €0.60–€1.20
- 1 (14-ounce) block firm tofu, drained and cut into 1-inch pieces (pat dry with paper towels to remove excess moisture)Est. price €1.80–€3.00
- 1 cup of unsweetened coconut milkEst. price €0.70–€1.50
- Kosher salt, to tasteEst. price €0.01–€0.05
- 1 tablespoon of fresh lime juiceEst. price €0.15–€0.30
- 1 Fresno chile, thinly sliced (if desired, remove seeds for less heat)Est. price €0.30–€0.70
Steps
- 1Begin by separating the dark green tops from the scallions and slicing them diagonally. Place these slices in a small bowl, cover with a damp paper towel, and refrigerate until needed. Proceed to thinly slice the remaining white and light green parts of the scallions crosswise and place them in another small bowl along with the garlic and ginger. Ensure that the mixture of scallions, curry paste, tofu, and coconut milk is conveniently located near your cooking area for quick access during preparation.
- 2Begin by heating oil in a spacious skillet over medium-high heat. Sauté the scallion mixture, stirring continuously, until it starts to develop a golden-brown color, which should take around 1 minute. Introduce the curry paste and continue cooking while stirring until it starts clinging to the pan, approximately 1 minute. Incorporate tofu and coconut milk into the skillet, season with salt, and bring the mixture to a gentle simmer. Lower the heat to medium-low and let it simmer slowly until the sauce reduces significantly, allowing you to see the bottom of the skillet, for about 5–7 minutes. Finish off by adding lime juice and giving everything a final stir.
Cultural note
This recipe combines traditional collard greens with flavors inspired by Thai cuisine, such as Thai red curry paste and coconut milk. Tofu is a staple in many Asian cuisines and is used here as a plant-based protein alternative. The use of fresh herbs like cilantro adds a refreshing touch to the dish.
Seasonal note
Collard greens are best in the cooler months of fall and winter, making this dish perfect for a hearty meal during that time. Limes and chilies are typically available year-round, adding brightness and heat to the dish.
Health note
This dish is a great source of plant-based protein from tofu and healthy fats from coconut oil and coconut milk. It is high in fiber, vitamins A, C, and K, and low in sugar. The spices like ginger and Thai red curry paste offer anti-inflammatory benefits.
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