3/4 cup quinoa
Zest from 1 lime, separated into two equal parts
1 tiny stick cinnamon
1/4 tsp salt
1 1/3 cups water
1 14oz block of extra-firm tofu
1 bunch collard greens, washed and middle vein removed
3 tbsp water
1 tsp lime juice
1 pinch of salt
2 tbsp sucanat
3 tbsp shoyu
1 3/4 tbsp fresh lime juice
1/2 zest of lime
1/2 tsp red chili flakes
1 clove garlic
1/4 tsp salt
4 mint leaves, chopped
Combine the quinoa, lime zest, cinnamon, salt, and water in a pot. Bring to a boil, then cover and reduce heat to low. Cook for 20 minutes, then turn off heat. Do not open the lid. Let it steam for 10 minutes before serving.
Prepare the sweet chili lime sauce by whisking together all the ingredients.
Drain the tofu and cut into small triangles.
Heat a skillet over medium heat and add tofu. Spread the tofu out in one layer in the pan. Using a spatula, press the tofu. The liquid will squeeze out and boil away. After several minutes flip the tofu over and press other side. Making sure the pan is hot add the chili lime sauce and stir to coat the tofu. Turn off the heat . The sauce will bubble up and form a glaze.
Stack the collard leaves on top of each other and roll up. Slice the roll in 1 inch segments. Run knife through the chopped collards to make smaller pieces. Add to skillet with the water, lime juice and salt. Cover and cook them over high heat for 4 minutes until collards are steamed and tender.
For plating, arrange the collards on top of bed of quinoa. Place the tofu over the top.