wholeliving

Scrambled Tofu with Collards and Turmeric

Whole Living, January/February January/February 2012
  • Yield Serves 2
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Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1/2 red onion, chopped
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon freshly grated ginger
  • 3 collard green leaves, stems removed, cut into 1/2-inch pieces
  • 8 ounces firm tofu (preferably organic), drained and crumbled
  • Coarse salt and freshly ground pepper

Directions

  1. Heat oil in a large skillet over medium heat. Cook garlic, onion, turmeric, and ginger until vegetables are tender, 3 to 4 minutes. Stir in collard greens and 2 tablespoons water and cook until greens are bright green and tender, about 2 minutes.

  2. Add crumbled tofu and cook, stirring, until heated through, about 2 minutes. Season with salt and pepper.

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