SCRAMBLED TOFU & GREENS BRIOCHE’WICH
Ingredients:
FOR GREENS
- 1 tablespoon olive oil
- ¼ cup minced shallot
- 4 cloves garlic, minced
- 2 medium-size tomatoes, chopped
- Smoked or regular sea salt, to taste
- Ground black pepper, to taste
- 1 pound mixed leafy greens (collard, mustard, kale)
- ¼ cup water
FOR TOFU
- ¾ cup unsweetened coconut milk
- 2 tablespoons nutritional yeast
- 1 tablespoon maca powder (optional)
- 1 tablespoon chickpea flour
- ¼ teaspoon grated nutmeg
- ¼ teaspoon turmeric
- 2 cloves garlic, pressed
- ½ teaspoon smoked or regular sea salt, to taste
- Pinch of black salt (optional)
- ¼ teaspoon ground black pepper, to taste
- Nonstick cooking spray
- 1 pound super- or extra-firm tofu, drained, pressed, and cut into ½-inch cubes
FOR SANDWICHES
- 1 loaf brioche (see recipe) halved lengthwise, cut widthwise into 3 even pieces, lightly toasted
- Chopped fresh parsley, for serving
- 1 lemon, cut into 6 wedges
Instructions
To make the greens :
- Use a pot large enough to accommodate the amount of greens. Heat the oil in the pot over medium-high heat; add the shallot, garlic, tomatoes, salt, and pepper; and cook for 2 minutes.
- Stir in the greens. Once the greens start to wilt, add the water and cook, uncovered, for 10 to 15 minutes, until the ribs are tender and the liquid has reduced.
- Set aside.
To make the toFu:
- Combine the coconut milk, nutritional yeast, maca powder, chickpea flour, nutmeg, turmeric, garlic, salt, and pepper in a medium-size bowl. Heat a large skillet over medium heat.
- Move it away from the stove once it’s warm, and carefully coat it with spray.
- Add the tofu cubes and cook until golden brown, stirring occasionally, 5 to 7 minutes.
- Add the sauce, increase the heat to medium-high, and cook for 2 minutes, or until thickened.
To assemble the Sandwiches :
- Place ⅔ cup greens on each slice of brioche.
- Top with ⅔ cup tofu, sprinkle with the parsley, squeeze a few drops of lemon juice on top, and serve.