Sheet Pan Collard Greens And Crispy Tofu With Niter Kibbeh Recipes

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SHEET-PAN COLLARD GREENS AND CRISPY TOFU WITH NITER KIBBEH



Sheet-Pan Collard Greens and Crispy Tofu With Niter Kibbeh image

This easy dinner is inspired by gomen, an Ethiopian dish in which greens are flavored with an aromatic spiced butter. Crispy tofu is a delightful counterpart.

Provided by Cheryl Slocum

Categories     Sheet-Pan Dinner     Tofu     Garlic     Ginger     Onion     Collard Greens     Tapioca     Paprika     Coriander     Egg     Vinegar     Leafy Green     Butter     Quick & Easy     Peanut Free     Soy Free     Vegetarian

Yield 4 servings

Number Of Ingredients 16

1½ cups panko
1 (14-oz.) block extra-firm tofu, sliced crosswise into 6 (½"-thick) slabs
3½ tsp. kosher salt, divided
4 garlic cloves, finely chopped
1 (2½") piece ginger, finely chopped
1 large red onion, thinly sliced, plus 1 small red onion, thinly sliced (keep separated)
1 Tbsp. extra-virgin olive oil
4 Tbsp. homemade or store-bought niter kibbeh (Ethiopian spiced butter), melted, divided
2 bunches collard greens (1½-2 lb.), tough stems removed, slice crosswise ½" thick
3 Tbsp. tapioca flour or cornstarch
2 tsp. smoked paprika
1½ tsp. ground coriander, divided
¼ tsp. cayenne pepper, plus more
2 large egg whites
½ cup apple cider vinegar
1 tsp. sugar

Steps:

  • Place a rack in middle of oven; preheat to 425°F. Line a rimmed baking sheet with foil; spread out panko evenly on baking sheet. Toast, stirring once, until golden, about 5 minutes. Transfer panko to a plate; reserve baking sheet (leave oven on).
  • Season tofu with ½ tsp. salt and arrange in a single layer on a work surface lined with a kitchen towel or several layers of paper towels. Fold towel over tofu, set a small rimmed baking sheet or cutting board on top and weigh down with a couple of cans or a heavy pan. Let sit 20 minutes to drain.
  • Place garlic, ginger, and large sliced onion on reserved baking sheet. Drizzle with oil and 1 Tbsp. niter kibbeh and toss to coat. Roast, undisturbed, 10 minutes.
  • Meanwhile, rinse collard greens in a large bowl or sink filled with cold water and gently agitate. Lift from water (don't pour through a colander or you may redistribute sandy water all over greens) and repeat with fresh water. Remove greens from water.
  • Remove baking sheet with roasted onion mixture from oven and arrange greens in a single layer over roasted vegetables (no need to pat dry). Return vegetables to oven and roast 10 minutes.
  • Whisk tapioca flour, paprika, 1 tsp. coriander, ¼ tsp. cayenne, and 1 tsp. salt in a shallow bowl to combine. Beat egg whites in another shallow bowl until very thick and foamy (just shy of soft peaks). Set plate of toasted panko next to bowls.
  • Unwrap tofu and transfer to a cutting board; halve each slab diagonally into triangles to make 12 pieces total. Working one at a time, dredge tofu in tapioca mixture, shaking off any excess, then dip in egg whites and shake off excess. Coat in panko, gently pressing to adhere. Place tofu on a large plate.
  • Remove vegetables from oven (greens should be wilted and lightly charred around the edges at this point). Sprinkle with 1½ tsp. salt; stir gently and push vegetables toward center of baking sheet. Fold a short end of foil over to the opposite end of baking sheet and crimp edges together to make a sealed packet.
  • Place tofu pieces on unlined side of baking sheet. Bake, turning tofu halfway through, 20 minutes. (Greens and onion should be very tender and tofu should be warmed through and the outside should be crisped.)
  • Meanwhile, separate remaining small sliced onion into strips and place in an even layer in a small shallow bowl. Combine vinegar, sugar, a pinch of cayenne, and remaining ½ tsp. coriander, and remaining ½ tsp. salt in a microwave-safe bowl. Microwave on high until just simmering, about 1 minute. (or heat in a small saucepan on the stovetop over medium-high). Pour over onion, making sure it is submerged. Let sit 20 minutes. Drain onion, reserving brine for drizzling if desired.
  • Remove baking sheet from oven and open foil packet. Drizzle 1 Tbsp. niter kibbeh over greens; gently toss to distribute. Divide greens among plates; place 3 tofu pieces on each plate and drizzle with remaining 2 Tbsp. niter kibbeh. Scatter pickled onion over and drizzle with brine if using.

CRISPY SHEET-PAN NOODLES WITH GLAZED TOFU



Crispy Sheet-Pan Noodles With Glazed Tofu image

Contrasting textures are a signature characteristic of Cantonese chow mein, in which crispy fried strands tangle with tender noodles. Here, that is achieved with the help of a sheet pan and an intensely hot oven. To ensure optimal crunch, start with the pan on the bottom rack to crisp the underside of the noodles, then move it up to the highest to encourage crackly noodles on top, too. Instant ramen noodles are the perfect choice for this recipe because they crisp up flawlessly; just soak them in boiling hot water to loosen them up before sliding them into the oven. The hoisin-marinated tofu is subtly sweet and carries a lot of the flavor in this noodle dish. Quick cooking baby bok choy adds freshness, but you could also use leftover vegetables or seasonal produce. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Hetty McKinnon

Categories     dinner, noodles, vegetables, main course

Time 35m

Yield 4 servings

Number Of Ingredients 13

3 blocks instant ramen noodles (about 9 ounces), flavor packets discarded
2 tablespoons sesame oil
2 tablespoon neutral oil, such as grapeseed or vegetable
2 tablespoons soy sauce
Kosher salt
1 14-ounce package extra-firm tofu, patted dry and cut into 1/4-inch thick slices
3 baby bok choy, trimmed and sliced vertically into 4 pieces
Handful of cilantro leaves
2 tablespoons hoisin
1 tablespoon sesame oil
1 tablespoon maple syrup
1 garlic clove, grated
1 teaspoon sesame seeds

Steps:

  • Heat the oven to 450 degrees and place one rack on the top and one on the bottom. Fill a kettle or medium pot with water (about 8 cups) and bring to a boil. Place the noodles in a heat-proof bowl and cover with boiling water. Soak for 5 minutes, then drain. Set aside the bowl to use in Step 5.
  • Make the marinade: In a medium bowl, whisk to combine the hoisin sauce, sesame oil, maple syrup, garlic and sesame seeds.
  • Place the noodles on a sheet pan. Add the sesame oil, 1 tablespoon of neutral oil, soy sauce, and 1/2 teaspoon of kosher salt. Toss to combine, then spread the noodles out evenly.
  • Dip each tofu slice into the marinade, coating both sides, then add them to the sheet pan, pushing the noodles aside so that the tofu touches the pan and doesn't just sit on top of the noodles. Place on the bottom rack of the oven and bake for 15 minutes. Reserve excess marinade.
  • Place the baby bok choy into the reserved bowl, then add the remaining 1 tablespoon of neutral oil and 1/2 teaspoon of kosher salt, and toss to coat.
  • Remove the sheet pan from the oven (the noodles should be crisp on the bottom and around the edges) and add the bok choy to the pan. Return the sheet pan to the top rack of the oven and bake for 4 to 7 minutes until the greens are vibrant with crispy edges, and the top of the noodles are crispy. Drizzle with the remaining marinade, top with cilantro leaves and serve.

SHEET PAN TOFU 3 WAYS RECIPE BY TASTY



Sheet Pan Tofu 3 Ways Recipe by Tasty image

Here's what you need: extra firm tofu, low sodium soy sauce, garlic powder, all-purpose flour, corn starch, unsweetened non-dairy milk, panko bread crumbs, nutritional yeast, paprika, cayenne, kosher salt, pepper, olive oil, vegan teriyaki sauce, vegan bbq sauce

Provided by Rachel Gaewski

Categories     Lunch

Yield 4 servings

Number Of Ingredients 15

28 oz extra firm tofu, drained
2 tablespoons low sodium soy sauce
¾ teaspoon garlic powder, divided
½ cup all-purpose flour
1 tablespoon corn starch
½ cup unsweetened non-dairy milk
½ cup panko bread crumbs
1 tablespoon nutritional yeast
1 teaspoon paprika
¼ teaspoon cayenne
½ teaspoon kosher salt
¼ teaspoon pepper
olive oil, to taste
vegan teriyaki sauce, to taste
vegan bbq sauce, to taste

Steps:

  • Preheat the oven to 400°F (200°C).
  • Slice the blocks of tofu in half so you have 4 thin blocks. Place between 2 clean dish towels and stack a baking sheet and books or other heavy items on top to press out the excess liquid. Let sit for at least 20 minutes, or up to 1 hour.
  • Transfer 2 of the tofu blocks to a small baking dish or container and drizzle the soy sauce evenly over both sides. Sprinkle ¼ teaspoon garlic powder onto both sides. Let marinate for at least 10 minutes, or refrigerate for up to 2 hours, until almost all the liquid has been absorbed.
  • Add the flour and cornstarch to a small bowl and mix to combine. Add the non-dairy milk to another small bowl. In a third small bowl, combine the bread crumbs, nutritional yeast, paprika, remaining ½ teaspoon garlic powder, cayenne, salt, and pepper and mix to combine.
  • Coat a marinated tofu block in the flour mixture, then the non-dairy milk. Repeat coating in the flour and non-dairy milk, then coat with the bread crumb mixture. Repeat with the other tofu block.
  • Lay the breaded tofu cutlets and the 2 non-breaded blocks on a non-stick baking sheet. Brush both sides of the breaded tofu cutlets with olive oil. Brush vegan teriyaki sauce over both sides of 1 non-breaded block and vegan BBQ sauce over both sides of the other non-breaded block.
  • Bake for 25-30 minutes, flipping halfway, until the breaded tofu cutlets are golden brown.
  • Serve the tofu blocks sliced, cubed, or whole in salads, wraps, stir-frys, or sandwiches. Store up to 5 days in an airtight container.
  • Enjoy!

Nutrition Facts : Calories 351 calories, Carbohydrate 28 grams, Fat 17 grams, Fiber 3 grams, Protein 24 grams, Sugar 2 grams

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