Dinner
Buttermilk Fried Tofu with Smoky Collard Greens
Crispy buttermilk-soaked tofu crackles with a golden panko crust, delivering juicy bites that balance gentle heat and savory depth. Smoky collards simmered in cider vinegar add tender, tangy greens that round out every forkful with comforting Southern warmth.
- Total
- 45 min
- Prep
- 25 min
- Cook
- 20 min
- Serves
- 4
Nutrition per Serving
- Calories
- 366
- Protein
- 17g
- Carbs
- 20g
- Fat
- 27g
- Fiber
- 7g
- Sugar
- 2g
- Sodium
- 518mg
Ingredients
- 6 tbsp grapeseed oil or canola oil, divided
- 1 (1 pound) package chopped collards
- 1/2 cup water
- 1 tbsp cider vinegar
- 1/2 tsp smoked paprika
- 3/4 tsp salt, divided
- 1 (14 to 16 ounce) package extra-firm tofu, drained
- 1 cup buttermilk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1 cup whole-wheat panko
- Hot (spicy) honey, for serving
Instructions
- Heat 1 tablespoon oil in a large pot over medium heat. Add collards and water; cover and cook, stirring occasionally, until soft and wilted, about 8 minutes. Remove from heat and stir in vinegar, paprika and 1/2 teaspoon salt. Cover to keep warm.
- Meanwhile, cut tofu crosswise into 8 equal pieces. Blot with paper towels to remove excess water. Whisk buttermilk, garlic powder, onion powder and cayenne in a 7-by-11-inch baking dish. Add the tofu and turn to coat. Let stand, turning once, for 5 minutes.
- Place panko on a plate. Dredge the tofu in the panko, coating both sides.
- Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Add the tofu and cook until brown and crispy on one side, 4 to 5 minutes. Turn the tofu over and drizzle in the remaining 2 tablespoons oil. Cook until browned on the other side, about 4 minutes more.
- Sprinkle the tofu with the remaining 1/4 teaspoon salt and serve with the collards and hot honey, if desired.