Tofu Baked with Collard Greens

1 block tofu, extra firm
4 teaspoons garlic, chopped
1/2 cup soy sauce

2 cups mix of carrots, potato and onion, diced
2 cups tomato sauce
2 teaspoon dried or fresh basil
1/2 cup black olives, sliced
1/2 cup dehydrated soy protein or TVP

2 cups collard greens, sliced thinly
1/2 cup soy sauce or Bragg Liquid Amino
1/2 cup kabocha pumpkin, sliced one quarter inch thick by 2 inches
Roll of parchment paper

Using frozen tofu for this recipe will give the tofu a chewier and meatier texture. You can freeze the entire block as is, or you can drain the water and slice the tofu before freezing. Either way, make sure that the tofu gets completely frozen over night. Thaw by leaving it out for a few hours. After the tofu is thawed, there will still be a lot of water in it. Using your hands, squeeze firmly to remove as much water as possible. The tofu will have a spongy texture and will soak up the flavor of the marinade. If you have not pre-sliced the tofu, slice it now in to 1/2 inch thick slices. Combine the garlic and the soy sauce in a shallow bowl, and lay the tofu steaks in it, covering both sides with the sauce. Marinate for at least 20 minutes, longer if possible.

In a saucepan, boil the diced carrot, onion and potato combination. Cook until the veggies are fork tender, approximately 30 minutes. Drain the remaining liquid. Add the tomato sauce, basil, black olives and the dehydrated soy protein. Usually you would first rehydrate the soy protein with hot water before using it in a recipe, but in this dish the soy protein will hydrate in the sauce and soak up all the flavors. Chili spices can be added to the sauce to make it spicier. This dish is very versatile and many types of sauces can be used. This is an Italian style recipe but you can use Asian or Mexican sauces and flavors for this dish. Feel free to experiment!

Prepare the collard greens by making a cut along the stiff rib of the collard green. Fold the leaf in half, lengthwise, and then roll it up tightly. Start at one end and cut the rolled collard green into thin strips.

In this recipe, be sure to use parchment paper and not waxed paper. Cut an 18” piece of parchment paper from the roll and fold in half. Cut the folded parchment paper into a large chubby heart shape. With the seam side away from you unfold the paper, and place the “heart” on a baking sheet. Now you are ready to assemble the dish on top of one half of the parchment “heart.” First lay down a bed of the cut collard greens. Place several pieces of the marinated tofu on top. Add a scoop of the tomato soy protein sauce; be sure to cover the tofu and the collard greens. Top with the sliced kabocha. Be sure to leave 1 to 2 inches along the edge of the parchment paper to make folding it easier. Fold the other half of the “heart” over and start crimping the two edges together in small chunks, working your way around the entire pouch for a tight seal. Use the rest of the filling, sauce, and veggies to make additional parchment pouches.

This meal can also be made in a casserole dish and covered with foil. Bake for 30 minutes in a 350º oven. Remove the parchment packets to a plate. Using a sharp knife make a slit in the top of the pouch. Be very careful because hot steam will come rushing out. Using scissors cut an “X” in the top of the pouch and fold the corners back. Enjoy this no fat, no cholesterol meatless dish right out of the bag!