Oven-Fried Tofu & Greens
Two (2) 8-oz packages organic extra firm Tofu (not silken)
1 bunch fresh greens, chopped or 1 pound frozen greens, chopped (I used a mix of collards & kale)
1-2 inch cube fresh ginger, peeled & chopped
1/4 cup soy sauce
1/4 cup seasoned rice wine vinegar
1/4 cup bottled Asian orange chicken sauce (I used Panda Express, will just use orange juice concentrate in the future with a touch of chili sauce added)
1 tsp garlic powder
6 drops sesame seed oil
1/3 cup whole wheat bread crumbs
1/3 cup flour
1/4 cup nutritional yeast (not entirely necessary but I like to add it where I can)
Slice each block of tofu into 8 equal slices. Mix sauce ingredients in a measuring cup and whisk together. Pour a bit in the bottom of a 9x13 pan to coat. Lay the tofu in the pan in as close to a single layer as you can get. I wound up with two pieces laying on top. Pour the remaining sauce over all. Allow to marinate at least 30 minutes before cooking.
Preheat oven to 375 degrees. Mix breading ingredients in a shallow bowl. Pour 3 Tbl olive oil on a half sheet baking pan. Use a basting brush to spread the oil evenly around the pan. Coat each slice of tofu in the breading mix and place on the baking sheet. Cook for 10 minutes. Carefully flip and cook for 10 minutes more. Reserve the leftover marinade for the greens.
While the tofu is cooking, steam the greens in a covered skillet with just a little water. For fresh greens, steam for about 10 minutes. Thaw frozen greens first. For thawed frozen greens, steam for 5 minutes. Add the ginger to the leftover marinade and add to the greens. Steam for another 5 minutes. Serve with tofu and additional rice wine vinegar.
And yes... I failed at taking a picture again. (sigh) Tofu and greens aren't that attractive anyway though... yummy, but not pretty. I really need to work on REMEMBERING to take pictures and also on improving the quality of the pictures I do remember to take. Any suggestions for sites that explain how to do that?