BBQ Collards and Tofu: Delicious and Healthy Plant-Based Comfort Food

Dishing up tofu and collards with a side of homemade cornbread. Image by author.

We are big fans of crispy fried tofu in the Furrow & Trowel kitchen. One day I'll learn how to make tofu from scratch. For now, I rely on the mass-produced blocks of extra-firm tofu stocked in most refrigerated sections in supermarkets.

The following recipe brings together the convenience of store-bought tofu and the nutrient-dense powerhouse that are dark, leafy greens for a quick one-bowl dinner that satisfies my need for barbecue without the meat. If collard greens aren't available in your region, select another hearty greens variety like lacinato kale, which will hold up well in the stir-fry method used in this BBQ collards and tofu recipe.

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BBQ Tofu and Collards Serves 2 as Entree

Ingredients

• 1 block (14 oz.) of extra-firm tofu, drained and pressed

• Enough canola or grapeseed oil to coat your fry pan

• 1 bunch collard greens, stems removed and leaves torn into smaller pieces

• Barbecue sauce of your choice (we’re fans of Lillie Q’s)

Directions

1. About 30 minutes before you plan to get cooking, remove the block of tofu from its packaging. Place in a shallow bowl, and set a few dishes on top of the tofu block to press out excess water. This step is essential for crispy tofu.
   

2. When it’s go time, place a fry pan or wok (my preferred pan) over medium-high heat and add a glug or two of canola or grapeseed oil to the pan. Swirl it around the pan to coat all its surfaces.

3. While the oil is heating, cut the tofu into small chunks, and when the oil sputters after adding a few drops of water, slide the tofu into the pan carefully to avoid hot oil splashes. Arrange the chunks so that one side of each tofu piece makes contact with the pan.

4. Leave tofu undisturbed for a few minutes so that you can get a good sear, and when it’s brown on one side, flip the tofu and repeat process to get as much of the sides browned as possible. This process usually takes me about 10 minutes.

5. Add the torn collard leaves to the pan and gently stir fry until wilted, about 1 minute if the leaves are tender and longer if they are tough. Add barbecue sauce to the tofu and collards to coat. (I’d start with a 1/4 cup of sauce and increase to your tastes.) Gently move tofu and greens around the pan to allow the sauce to warm, and then serve alongside a piece of cornbread or other bread to soak up that goodness.