Ingredients
- 8 baby potatoes, halved
- 2 teaspoons Bragg olive oil, divided
- ½ teaspoon dried dill
- ¼ teaspoon salt, plus more to taste
- 8 ounces firm tofu
- ¼ cup Bragg Smoky BBQ nutritional yeast
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil, plus more as needed
- 2 cups collard greens, thick ribs removed and leaves chopped
- ½ cup corn kernels, fresh or frozen
- BBQ sauce, for drizzling
- 2 tablespoons chopped scallions
- Preheat the oven to 400 degrees F. Toss potatoes with olive oil, dill and ¼ teaspoon of salt. Place on a baking sheet and bake for 20-30 minutes.
- Meanwhile, lightly pat the tofu dry with a clean towel and cut into cubes. Add the nutritional yeast and cornstarch to a shallow bowl and stir to combine. Toss tofu cubes in the nutritional yeast mixture, ensuring each piece is coated on all sides.
- Heat the vegetable oil in a nonstick skillet over medium heat. Add the tofu and sautée until crispy on all sides, turning occasionally, about 7-10 minutes, adding more oil to the pan if needed. Remove from the pan and drain on paper towels. Season with salt to taste.
- Wipe the skillet clean and add a bit more oil to the skillet. Add the collard greens and a pinch of salt and cook until wilted, about 2-3 minutes.
- Remove from the pan and add the corn. Cook until warmed through, about 2 minutes. Season with salt to taste.
- Transfer the greens, corn, potatoes and tofu to a bowl. Drizzle with BBQ sauce and sprinkle with scallions.
