Baked tofu with collard greens in a sweet-chili-lime sauce.

I don’t eat tofu or tempeh too often, but when I do my favorite place is Bela’s in Northampton. Go. If you’re ever in the pioneer valley. Tiny and adorable and with food that even omni’s love. Bela’s strength lay in their specials. If I ever see something with a dark leafy green on the chalkboard when I go, I already know what I’m getting.

Alas, I am very far away right now. Here’s my attempt at recreating a grain-green-soy-sauce meal like the ones I love so much at Bela’s.

First you’ll want to cut and press your tofu.I made 1/2 a block for 2 servings. (Big servings.)

Then put in in a baking- device with a bit of oil and soy sauce. Tahini up the top and put in the oven at 325 for an hour.

Then you got your greens. For 2 servings I used 7 large lovely leaves. Cut out the stems then chiffonade. To make up for the fat in the tahini, I like to steam ‘em, shock ‘em and sautee em’ in a tablespoon of broth with chopped garlic.

The sauce is simple too. Mix 1/4 cup of sriracha with 2 tbsp of light agave syrup and a cup of water. Heat it up, let it start bubbling then add a slurry of 1 tsp cornstarch with a little bit of cold water. Keep it bubbling until it starts to thicken, then turn it off and stir in the juice of a lime.

NOTE: This makes A LOT of sauce. And it’s spicy. You’ll only need about 1 tbsp for each serving. Save the rest to use as a spicy salad dressing or a sauce for anything.

I like this with a big hunk of brown rice to match to pile of greens in my bowl. Top the greens with the tofu then top it all with your sauce

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