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Dandelion Tea Baked Tofu with Sautéed Dandelion Greens and Maple-Tahini Dressing

Photo: Sarah Remington
Prop Styling: Ethel Brennan
Food Styling by Abby Stolfo

Dandelion tea-marinated tofu is baked to crispy perfection, Tweet this served atop a bed of sautéed dandelion greens and caramelized shallots, and drizzled with a creamy maple-tahini dressing.

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  • [430 grams] 15 ounces extra-firm tofu
  • [180 grams] ¾ cup (180 milliliters) boiling water
  • [3 grams] 2 dandelion root tea bags
  • [30 grams] 2 tablespoons (30 milliliters) reduced-sodium soy sauce
  • [8 grams] 2 cloves garlic, peeled and minced
  • [2 grams] 1 teaspoon ground ginger
  • [5 grams] 1 teaspoon (5 milliliters) Dijon mustard
  • [7 grams] 1 teaspoon (5 milliliters) pure maple syrup


  • [30 grams] 2 tablespoons (30 milliliters) tahini
  • [10 grams] 1 tablespoon (15 milliliters) warm water
  • [10 grams] 1 tablespoon (15 milliliters) red wine vinegar
  • [5 grams] 1 teaspoon (5 milliliters) Dijon mustard
  • [7 grams] 1 teaspoon (5 milliliters) pure maple syrup

Dandelion Greens

  • [15 grams] 1 tablespoon (15 milliliters) canola oil
  • [130 grams] 2 shallots, peeled and sliced
  • [180 grams] 2 bunches dandelion greens, washed, stems trimmed and roughly chopped
  • [30 grams] 2 tablespoons (30 milliliters) red wine vinegar


  1. Remove tofu from packaging and wrap in a clean dish towel. Top with a heavy skillet, pot or pan and let sit for 10 minutes.
  2. Meanwhile, pour boiling water over tea bags in a glass mixing bowl. Let steep for 3 minutes. Discard tea bags and whisk in soy sauce, garlic, ginger, Dijon mustard and maple syrup. Set aside.
  3. Remove skillet and unwrap tofu. Cut tofu into 12 equal pieces, place in a shallow baking pan and pour marinade over top. Cover with plastic wrap and refrigerate for 4 hours. Flip tofu pieces with tongs and marinate for an additional 4 hours. Alternatively, cover tofu in marinade, wrap pan in plastic wrap and refrigerate overnight.
  4. Heat oven to 375°F (190°C) and cover a 10-by-13-inch baking sheet with aluminum foil. Place tofu on prepared baking sheet and bake for 20 minutes. Remove from oven, flip tofu with tongs and bake an additional 20 minutes.
  5. Discard remaining marinade. Whisk tahini, warm water, red wine vinegar, Dijon mustard and maple syrup in a small bowl and set aside.
  6. Heat a 9-inch skillet over medium-low heat. Add canola oil and sliced shallots and cook for 10 minutes, stirring frequently, until softened and browned.
  7. Add dandelion greens to pan and cook 2 to 3 minutes until wilted.
  8. Add red wine vinegar and cook for an additional minute. Remove from heat. Add greens to a serving dish, top with tofu and drizzle with dressing. Serves 4.

Nutrition Information
Serving size: 3 ounces (85 grams) tofu, 1 tablespoon (15 grams) dressing, ½ cup (100 grams) greens


Note: Nutrition information for potassium and phosphorus in Dijon mustard and dandelion root tea bags not available. Substituted earl grey tea bags for dandelion root tea bags for nutrient analysis. Assumed 27.7% of marinade absorbed by tofu based on measurements provided by developer.

Emily Cooper, RD, LD, is a Portland, Maine-based Stone Soup blogger and author of SinfulNutrition.com.

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