Greens and Tofu with a Twist | CUESA

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Returns March 17, 2022

Greens and Tofu with a Twist


Jill Nussinow, The Veggie Queen

This recipe was demonstrated for CUESA’s Market to Table program on March 22, 2014.

What’s fresh at the market this week? Toss it in. I hope that you learn to love this dish as much as I do. It’s my go-to meal for breakfast, lunch, or dinner at least once a week, yet it rarely tastes the same way twice. The sweetness of the preserves offsets the slight bitterness of the greens.

Serves 4


1 tablespoon cooking oil
1 medium yellow onion, diced
2 to 4 tablespoons water or broth
2 to 3 small potatoes, such as fingerling or purple, cut into 1-inch pieces
2 cloves garlic, minced
1-inch piece ginger root, peeled and minced or grated
½ pound firm tofu, cubed, or yuba strips
1 to 2 tablespoons tamari, Bragg Liquid Aminos, or soy sauce
3 to 4 cups (or more) of assorted greens, sliced thinly (kale, collards, turnip, mustard, or something else you like!)
2 tablespoons preserves (apricot or orange marmalade work particularly well)
1 teaspoon lemon zest
2 tablespoons freshly squeezed lemon juice
1 pinch chili paste, hot sauce, or red chili flakes
Salt and pepper, to taste
Chopped cilantro, for garnish


1.    Heat a pressure cooker over medium heat. Add the oil. Once the oil has heated up, add the onion and sauté for about 1 minute, adding a tablespoon of water or broth if the onion begins to stick to the pan. Add the potatoes, garlic, ginger, tofu, and tamari and sauté for 1 minute. Add the remaining water or broth. Lock on the lid and bring to high pressure. Adjust the heat to maintain high pressure and set a timer for 2 minutes.

2.    Quick-release the pressure and stir in the greens. Lock the lid and bring to high pressure again for 1 minute 30 seconds. Quick-release the lid. Carefully open the lid, tilting it away from you. Stir in the preserves, lemon zest, and lemon juice. Add the chili, salt, and pepper, and taste, adjusting as needed. Garnish with chopped cilantro, if desired, and serve hot on its own or over whole grains (I recommend red rice or quinoa).



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »