Contents of your meal kit:
tofu
collard greens
red pepper flakes
toasted sesame & soy vinaigrette
diced onion
carrots
Cookware needed: 2 medium to large skillets (at least one nonstick, with a lid)
Finishing steps:
- Remove tofu from packaging. Slice into 1/2-inch slabs, and place on a paper towel to dry.
- Rinse collards thoroughly. Remove leaves from stem and pat dry. Stack leaves and slice into ½-inch ribbons.
- Place two skillets on the stove. The next steps will be done simultaneously.
Skillet #1 (this should be nonstick)
- Heat a small amount of oil over med-high heat. Season tofu with a pinch of red pepper flakes. When skillet is hot, cook 5 minutes, flip and cook another 3 minutes. Remove skillet from heat, add HALF the toasted sesame and soy vinaigrette and turn to coat.
Skillet #2 (you’ll need a lid for this one)
- Heat a small amount of oil over medium heat. Once hot, add the onion and carrot and sauté for 1 minute or until the onion begins to soften. Add enough water to cover the bottom of the skillet, cover and steam for 3-4 minutes or until carrots can be easily pierced with a knife.
- Add the collard greens, cover again and steam 2-3 minutes. Remove from heat and toss with HALF of the sesame and soy vinaigrette
- Divide the sautéed carrots & greens between plates. Place seared tofu on top and spoon any remaining sauce in the pan over the tofu. Dig in!