Name: Sheet-Pan Collard Greens and Crispy Tofu With Niter Kibbeh
Cook time: 35 minutes
Total time: 1 hour 15 minutes
Yield: 4 servings
Ingredients: 1½ cups panko; 1 (14-oz.) block extra-firm tofu, sliced crosswise into 6 (½"-thick) slabs; 3½ tsp. kosher salt, divided; 4 garlic cloves, finely chopped; 1 (2½") piece ginger, finely chopped; 1 large red onion, thinly sliced, plus 1 small red onion, thinly sliced (keep separated); 1 Tbsp. extra-virgin olive oil; 4 Tbsp. homemade or store-bought niter kibbeh (Ethiopian spiced butter), melted, divided; 2 bunches collard greens (1½–2 lb.), tough stems removed, slice crosswise ½" thick; 3 Tbsp. tapioca flour or cornstarch; 2 tsp. smoked paprika; 1½ tsp. ground coriander, divided; ¼ tsp. cayenne pepper, plus more; 2 large egg whites; ½ cup apple cider vinegar; 1 tsp. sugar

Photo of tofu and collards on a serving platter on a marble countertop.

Photo by Andrew Purcell, Food Styling by Carrie Purcell

This sheet-pan dinner is inspired by an Ethiopian dish, gomen, in which stewed collard greens are flavored with an aromatic spiced butter. Here, the greens are served alongside tofu that’s seasoned, breaded, and baked for a delightfully crunchy counterpart. Don’t skip the step of pressing the tofu: It’s crucial to ensuring you get a satisfying crunch with each bite. If you have any leftover tofu, you can re-crisp it in a 350°F oven. The greens will also taste fantastic served with sliced hard-cooked eggs. Niter kibbeh, a clarified butter steeped with spices, can be purchased online, but the flavors shine more brightly if you make it yourself.

Recipe information

Total Time
1 hour 15 minutes
Yield
4 servings

Ingredients

1½ cups panko

1 (14-oz.) block extra-firm tofu, sliced crosswise into 6 (½"-thick) slabs

3½ tsp. kosher salt, divided

4 garlic cloves, finely chopped

1 (2½") piece ginger, finely chopped

1 large red onion, thinly sliced, plus 1 small red onion, thinly sliced (keep separated)

1 Tbsp. extra-virgin olive oil

4 Tbsp. homemade or store-bought niter kibbeh (Ethiopian spiced butter), melted, divided

2 bunches collard greens (1½–2 lb.), tough stems removed, slice crosswise ½" thick

3 Tbsp. tapioca flour or cornstarch

2 tsp. smoked paprika

1½ tsp. ground coriander, divided

¼ tsp. cayenne pepper, plus more

2 large egg whites

½ cup apple cider vinegar

1 tsp. sugar

Preparation

Step 1
Place a rack in middle of oven; preheat to 425°F. Line a rimmed baking sheet with foil; spread out panko evenly on baking sheet. Toast, stirring once, until golden, about 5 minutes. Transfer panko to a plate; reserve baking sheet (leave oven on).
Step 2
Season tofu with ½ tsp. salt and arrange in a single layer on a work surface lined with a kitchen towel or several layers of paper towels. Fold towel over tofu, set a small rimmed baking sheet or cutting board on top and weigh down with a couple of cans or a heavy pan. Let sit 20 minutes to drain.
Step 3
Place garlic, ginger, and large sliced onion on reserved baking sheet. Drizzle with oil and 1 Tbsp. niter kibbeh and toss to coat. Roast, undisturbed, 10 minutes.
Step 4
Meanwhile, rinse collard greens in a large bowl or sink filled with cold water and gently agitate. Lift from water (don’t pour through a colander or you may redistribute sandy water all over greens) and repeat with fresh water. Remove greens from water.
Step 5
Remove baking sheet with roasted onion mixture from oven and arrange greens in a single layer over roasted vegetables (no need to pat dry). Return vegetables to oven and roast 10 minutes.
Step 6
Whisk tapioca flour, paprika, 1 tsp. coriander, ¼ tsp. cayenne, and 1 tsp. salt in a shallow bowl to combine. Beat egg whites in another shallow bowl until very thick and foamy (just shy of soft peaks). Set plate of toasted panko next to bowls.
Step 7
Unwrap tofu and transfer to a cutting board; halve each slab diagonally into triangles to make 12 pieces total. Working one at a time, dredge tofu in tapioca mixture, shaking off any excess, then dip in egg whites and shake off excess. Coat in panko, gently pressing to adhere. Place tofu on a large plate.
Step 8
Remove vegetables from oven (greens should be wilted and lightly charred around the edges at this point). Sprinkle with 1½ tsp. salt; stir gently and push vegetables toward center of baking sheet. Fold a short end of foil over to the opposite end of baking sheet and crimp edges together to make a sealed packet.
Step 9
Place tofu pieces on unlined side of baking sheet. Bake, turning tofu halfway through, 20 minutes. (Greens and onion should be very tender and tofu should be warmed through and the outside should be crisped.)
Step 10
Meanwhile, separate remaining small sliced onion into strips and place in an even layer in a small shallow bowl. Combine vinegar, sugar, a pinch of cayenne, and remaining ½ tsp. coriander, and remaining ½ tsp. salt in a microwave-safe bowl. Microwave on high until just simmering, about 1 minute. (or heat in a small saucepan on the stovetop over medium-high). Pour over onion, making sure it is submerged. Let sit 20 minutes. Drain onion, reserving brine for drizzling if desired.
Step 11
Remove baking sheet from oven and open foil packet. Drizzle 1 Tbsp. niter kibbeh over greens; gently toss to distribute. Divide greens among plates; place 3 tofu pieces on each plate and drizzle with remaining 2 Tbsp. niter kibbeh. Scatter pickled onion over and drizzle with brine if using.