Down South Cooking... Fish Fillet And Collard Sandwich.

When I was a meat eater I never was a big fish eater but these tofu fillets were pretty good. It was my first time making them and the texture was just right compared to fish. I love sandwiches, and I always turn everything I eat into a sandwich. I was feeling lazy so I just used some whole wheat bagels but biscuits would be ideal for this recipe.

Tofu "Fish" Fillet & Collard Green Sandwich

1/3 cup cornmeal
1/4 cup flour
1/4 cup bread crumbs
1 teaspoon paprika
1 teaspoon garlic powder
salt and pepper to taste
lemon juice
12 oz. extra firm tofu
1 lb. collard greens, cooked*
4 slices of rice milk cheese
4 whole wheat bagels


Begin preparing your tofu by cutting into about 1/2 thick slices. Press and drain these well, then freeze overnight to improve texture. The next day, prepare your breading by mixing cornmeal, flour, bread crumbs, and your seasonings thoroughly in a bowl. Preheat Oven to 350 F. Salt and pepper tofu, bread your slices completely. Place tofu on a oiled pan and place in oven for 25 minutes or until evenly browned. Drizzle lemon juice over fillets after taking them out of the oven. Toast bagels and top with fillet, 1 slice of cheese, and some of the collard greens.

*Southern Collard Greens

2 bunches of collard greens

6 mushrooms, sliced

1/2 onion, diced

2 teaspoon olive oil

2 teaspoon soy sauce

1 Tablespoon cider vinegar

hot sauce

salt and pepper to taste

Trim greens of stems, discard and slice. Rinse thoroughly. Heat olive oil on medium heat in a large pan until hot. Add mushrooms, onions to oil and sprinkle a pinch of salt. Saute until onions and mushrooms are softened and starting to brown. Deglaze the pan with the soy sauce. Slowly stir in the sliced greens. Once you have added all of the greens, add fresh ground pepper to taste and lower heat to medium-low. Cover the pan and cook the greens covered for 15-20 minutes, stirring occasionally. When tender, but not mushy, stir in the cider vinegar and hot sauce to taste.