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Sesame Greens with Tofu or Paneer

Dinner, Ethnic, Lunch, Vegetarian, Low Phosphorus, Low Potassium, Low Protein, Low Sodium


Based on 4 servings per recipe.

  • 4 cups (about 3/4 pound) mixed greens (lettuce,collard, beet, etc)
  • 1 tablespoon olive oil
  • 1 cup onions, sliced thin
  • 1 teaspoon curry powder
  • 1 tablespoon low sodium soy sauce
  • 1/2 cup unseasoned rice vinegar
  • 8 ounces firm tofu or paneer, cut into cubes
  • 1/2 teaspoon sesame oil
  • 1 teaspoon sesame seeds


    1. Cut greens into 2 inch long shreds. Remove hard stems if needed.
    2. Drain tofu and pat dry with paper towel.
    3. Heat oil in wok or sauté pan.
    4. Sauté tofu or paneer, 3 to 5 minutes until golden. Set aside.
    5. Sauté onions until translucent, about 2 minutes.
    6. Sprinkle curry over onions and add sugar and greens. Cover.
    7. Reduce heat and let greens steam in their own juice until tender, 3-5 minutes. Stirhalf way through cooking. Don’t overcook or the greens will turn darker.
    8. Add soy sauce and vinegar, heat to boiling.
    9. When sauce is slightly thickened, remove from heat and add the tofu or paneer.
    10. Garnish with sesame oil and seeds. Serve with rice or pita bread

About This Recipe

Try this quick low sodium vegetarian recipe for dinner on a busy evening

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