Almond Encrusted Tofu with Chick Peas and Greens
Author: 
 
Pre-heat oven to 400°
Ingredients
  • Tofu Crust:
  • 1 cake extra firm organic tofu, cut into ¼” slices, then each slice quartered
  • 1 cup almonds, ground
  • ¼ teaspoon each of turmeric, onion powder, white pepper, coriander, curry powder, and cumin powder
  • ¼ t. salt-optional
  • 1 Onion, cut into slivers
  • ½ red pepper1/2 yellow pepper
  • 3 cups chopped greens (kale, swiss chard, collards
  • 1 can chickpeas
  • 1 cup frozen organic peas
  • 1 can fire-roasted tomatoes
  • 1 Tbs. chopped garlic
  • 1 Tbs. chopped ginger
  • 1 t. curry powder
  • 1 t. turmeric
  • ½ t. salt
  • 2 Tbs tamari
  • 2 Tbs cilantro or parsley
  • 1 TB chopped cilantro or parsley for garnish
Instructions
  1. In a shallow bowl, combine the ground almonds with the spices, and mix well.
  2. Cut the tofu slices into quarters, and lay out on a dry dish towel. Bread the pieces of tofu with the almond mixture, and lay out on a cookie sheet, lined with parchment paper and lightly sprayed with olive oil. Bake until crisp on bottom (about 10 minutes) then turn over tofu slices and bake another 5 minutes until the other side gets golden brown. Remove from the oven and set aside.
  3. Meanwhile, sauté the onion in a large wok, using either a little oil or water until soft. Add the peppers and greens, and cook for another 5 minutes.
  4. Add garlic and ginger and cook for a few more minutes. Then add the curry powder, turmeric powder, salt, and tamari, and cook for another few minutes. Add the chickpeas, frozen peas and fire roasted tomatoes, and sauté for a few more minutes.
  5. Add the roasted tofu to the wok, and combine well. Allow the tofu to take up the flavors of the sauce for 5 minutes, then add the cilantro or parsley.
  6. Serve with rice and garnish with remaining cilantro or parsley.
Recipe by iEatGreen at https://www.ieatgreen.com/almond-encrusted-tofu-with-chick-peas-and-greens/