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How to Make Tofu for Tofu-Collard Casserole
How to Make Tofu
Author's Note: I only made tofu once using vinegar to coagulate the soy milk and then draining the coagulated soy by hanging it in cheesecloth overnight. The result had a texture somewhat like cottage cheese. To get the block form, one must use a press, such as shown in the video.
The word collard comes from the word colewort or cole which is a Middle English word derived from the Latin caulis, meaning "stalk" or "cabbage." The genus for this loose-leafed plant is Brassica, a term for cruciferous vegetables.
Collard greens and other Brassica contain selenium, a cancer prohibitor, and indole-3-carbinol, a chemical that promotes DNA repair.
Edible Parts of Common Brassica Vegetables
Bud or Flower
Since becoming vegan, I have thoroughly enjoyed the physical and sensual involvement with meal preparation. Often I create recipes as I go, following my intuition. This particular recipe turned out delicious, and I undoubtedly will continue making it to satisfy my body's protein needs.
Substitutions: White onion may be substituted for a red or yellow variety. The red and yellow onions will give the casserole a stronger flavor.
Parsley may be substituted for cilantro, but cilantro is sweeter and preferred for this recipe.
Fresh herbs are not as concentrated as dried ones. If using fresh herbs, increase the amount by three, e.g. 1 tsp dried = 3 tsp fresh.
Chopped broccoli, arugula, spinach, or chard may be substituted for the collard greens, if you prefer the flavor of one of these over the collards.
Other uses: If you put the ingredients into a good food processor or blender, the pate may be used on crackers or as a sandwich spread. Baking, however, causes the onion oil to sweeten and the flavors to blend. Raw foods provide more vitamins and enzymes. The baked version is nice for cool autumn and winter days.
- 12 oz tofu, extra firm and mashed
- 1/4 white onion, large, chopped
- 1 cup collard greens, thawed
- 2 tsp basil, dried
- 1 tsp cilantro, dried
- 1 stalk celery, large, chopped
- 2 cloves garlic, small, minced
- 1/2 tsp marjoram, dried
- Stir ingredients as you add them.
- Place in a lightly oiled, medium baking dish with fitted cover.
- Preheat oven to 350-degrees Fahrenheit.
- Remove cover during last five minutes of baking to allow excess moisture to escape and add a little browning to the tofu.
- Allow dish to cool slightly and enjoy.
|Serving size: 1/2 cup|
|Calories from Fat||27|
|% Daily Value *|
|Fat 3 g||5%|
|Carbohydrates 4 g||1%|
|Fiber 9 g||36%|
|Protein 6 g||12%|
|Cholesterol 0 mg|
|Sodium 26 mg||1%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
All non-attributed photos are my own work.
© 2013 Marie Flint