Brians Plant Based General Tsos Tofu Recipes

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BRIAN'S PLANT-BASED GENERAL TSO'S TOFU

Plant-based General Tso's tofu with a touch of an Indian spice. Yummy!

Provided by Allrecipes Member

Categories     Vegetarian Tofu Main Dishes

Time 35m

Yield 1

Number Of Ingredients 15



Brian's Plant-Based General Tso's Tofu image

Steps:

  • Bring 1/2 cup vegetable broth and quinoa to a simmer in a small pot. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
  • Meanwhile, mix cornstarch, chili powder, turmeric, and garam masala together in a sealable container. Add tofu, close the lid, and shake or toss gently until tofu is nicely coated.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add tofu; cook and stir until all sides are crispy, 4 to 5 minutes.
  • While the tofu is cooking, mix remaining 1/4 cup broth, sugar, molasses, soy sauce, and cayenne pepper together. If the molasses is hard to mix, it can be helpful to pop the bowl in the microwave briefly. Set sauce aside.
  • Place collard greens in a microwave-safe bowl with a few tablespoons water. Cover and microwave on high until soft, 2 to 3 minutes. Drain.
  • Push tofu to one side of the skillet and add remaining 1/2 tablespoon olive oil in the empty spot. Reduce heat and saute garlic in the hot oil until fragrant, about 1 minute. Stir tofu into the garlic. Add sauce and stir to combine. Cook until excess liquid evaporates and sauce is desired thickness, 2 to 3 minutes.
  • To serve, put quinoa in a bowl. Pour tofu and sauce over top and add collard greens. Sprinkle with sesame seeds.

Nutrition Facts : Calories 694.3 calories, Carbohydrate 82.8 g, Fat 33.5 g, Fiber 6.9 g, Protein 19.5 g, SaturatedFat 4.6 g, Sodium 910.2 mg, Sugar 22.2 g

¾ cup vegetable broth, divided
¼ cup quinoa
2 ½ tablespoons cornstarch
¼ teaspoon chili powder
¼ teaspoon ground turmeric
¼ teaspoon garam masala
4 ounces extra-firm tofu, cubed
1 ½ tablespoons olive oil, divided
2 tablespoons cane sugar
1 tablespoon molasses
1 tablespoon reduced-sodium soy sauce
⅛ teaspoon cayenne pepper
½ cup chopped collard greens
3 cloves garlic, minced
1 tablespoon sesame seeds

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