Hot and Sour Broth with Collard Greens and Tofu
Collard greens! Interested in nutrients that support the body's detox system, antioxidant system, and inflammatory/anti-inflammatory system? Not sure how to prepare them? I wasn't. We were out of greens and I had just a few minutes to stop at a small local store. The only greens available were collard greens, so I snatched them up. When I got home, I stood there looking at them wondering what in the world to do with them. As I tried to imagine how I might most enjoy them, I decided to make a tasty broth of vegetable bouillon, aminos, rice vinegar, hot sauce, with a touch of peanut butter. I stirred in diced tofu and topped with crushed peanuts and chili flakes. It turned out to be a super fast and delicious way to enjoy these powerful greens. Go get some collard greens and give them a try!
Ingredients
- 4 cups water
- 1 cube vegetable or chicken bouillon or just use 4 cups of broth instead of the bouillon and water
- 1/4 cup rice vinegar
- 2 tsp Cholula hot sauce or to taste (or favorite hot sauce to taste)
- 1/8 cup peanut butter
- 2 tsp Bragg's liquid amino acids or soy sauce
- 2 tightly packed cups collard greens sliced into 1/4"-1/2 inch strips. take washed bunch and cut perpendicular to the stem, working your way down the stem
- 1 14 oz package firm tofu diced into 1/4-1/2" cubes
- crushed peanuts
- red chili pepper flakes
Instructions
- Bring to a boil the water, bouillon, aminos, vinegar, hot sauce and peanut butter. Add collard greens and tofu and cook for 3-5 minutes. Do not overcook. Top with crushed peanuts and red chili pepper flakes.