Polenta with Balsamic Tofu and Roasted Broccoli, Chickpea Soup with Collard Greens

Dinner 11/06

Polenta with Balsamic Tofu and Roasted Broccoli

Chickpea Soup with Collard Greens
(recipe below)

The tofu was twice-fried along with some red onion. At the end just toss in the already roasted broccoli (olive oil, salt/pepper roasted at 450F for 15 minutes) and hit it all with a tablespoon of balsamic vinegar to glaze. It all matched very well with the creamy polenta.




Chickpea Soup with Collard Greens

1 tbs, olive oil
1 onion, minced
1 leek, sliced thinly
1 carrot, small dice
1 stalk of celery, diced
3 cloves of garlic, minced
salt/pepper to taste
1 tsp. herbes de provence

2 medium tomatoes, chopped

15oz. can of chickpeas, drained
4 cups of veg stock
1 tbs. of tamari

6 leaves of collard greens, ribs removed, cut into 1/4" strips.


In a soup pot over medium heat, sweat the onions, leeks, garlic, carrot, celery with salt and pepper for 5-7 minutes in the olive oil. Add the herbes de provence and cook for another minute.

Add the chopped tomatoes, and cook for another 4-5 minutes.

Add the drained chickpeas, veg stock, tamari and bring to a boil, then simmer for 45 minutes.

In a separate pan, wilt the collard greens with a little olive oil, salt and pepper to taste, then add to the soup during the last 15 minutes of cooking.

Check seasoning, serve hot... even better the next day.

Tags: tofu, balsamic, broccoli, collard greens, chickpeas, polenta, balsamic vinegar, vegan, food, dinner, tofu666