Enjoy sesame greens with tofu, a plant-based dish low in sodium, potassium, and phosphorus.
Cuisine type: American
Ingredients
Yield:
Yield
4 Cups
- 4 cups, about ¾ pound, mixed greens, such as lettuce, collard greens, or beet greens
- 1 tablespoon olive oil
- 1 cup onions, thinly sliced
- 1 teaspoon curry powder
- 1 tablespoon low-sodium soy sauce
- ½ cup unseasoned rice vinegar
- 8 ounces firm tofu, drained, patted dry, and cut into cubes
- ½ teaspoon sesame oil
- 1 teaspoon sesame seeds
Image
Directions
Nutritional Information Prep: 10 min, Cook: 15 min, Total: 25 min
- Cut the greens into 2-inch shreds. Remove hard stems if needed.
- Drain the tofu and pat dry with a paper towel.
- Heat olive oil in a wok or sauté pan over medium heat.
- Add the tofu and sauté for 3 to 5 minutes, or until golden. Remove from the pan and set aside.
- Add the onions to the pan and sauté for about 2 minutes, or until translucent.
- Sprinkle curry powder over the onions. Add the greens and cover the pan.
- Reduce heat and let the greens steam in their own liquid until tender, about 3 to 5 minutes. Stir halfway through cooking. Do not overcook, or the greens may darken.
- Add the low-sodium soy sauce and rice vinegar. Heat until the sauce begins to boil and slightly thicken.
- Remove from heat and add the tofu back to the pan. Toss gently to combine.
- Garnish with sesame oil and sesame seeds. Serve warm.
Additional Instructions
Serve with rice or pita bread, if it fits your meal plan. Nutrition information does not include rice or pita bread.
Use low-sodium soy sauce to help keep the sodium lower. For a gluten-free version, use gluten-free low-sodium tamari.
Allergy note: Contains soy and sesame.
Serving size: 1 Cup
- Calories: 165 kcal
- Carbohydrates: 10 g
- Dietary Fiber: 4 g
- Total Sugars: 4 g
- Protein: 11 g
- Fat: 10 g
- Saturated Fat: 1.5 g
- Sodium: 170 mg
- Potassium: 400 mg
- Calcium: 350 mg
- Phosphorus: 170 mg
