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Sweet Chili Lime Tofu With Wok Steamed Collards And Quinoa

401 faves | 9 recommends
Nutrition per serving    (USDA % daily values)


This was amazing. I even ate the leftovers for breakfast. I did, however, use shredded carrots and cilantro in place of the fresh mint leaves, but still used a little dried mint for the sauce.
Paula Elaine   •  1 Mar   •  Report
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Ingredients for 2 servings

1 Block Tofu, extra firm, 14 oz

3 Tbs Sugar

3 Tbs Reduced Sodium Tamari (or soy sauce)

1 3/4 Tbs Fresh Lime Juice

1/2 Zest of the Lime

1/2 tsp Red Chili Flakes (or 1-2 fresh hot chilies, minced)

1 Clove Garlic, pressed, optional

1/4 tsp Salt

4 Mint Leaves, chiffonaded

3/4 Cup Quinoa, rubbed/rinsed in cool water, drained

1/2 Zest Lime

2 Bruised Cardamom Pods, optional

1 Tiny Stick of Cinnamon (a broken piece of a larger stick), optional

1 1/3 Cup Water

1 Bunch Collard Greens, middle veins removed, washed

2-3 Tbs Water

1 Pinch Salt

1 tsp Lime Juice

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