Scrambled Tofu with Collards and Turmeric
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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
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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.
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Add crumbled tofu and cook, stirring, until heated through, about 2 minutes. Season with salt and pepper.
Very Good!! I added Kale as well and it was yummy!!!
Delicious!
Surprising delicious. Even though I'm a vegetarian, I'm not normally a fan of tofu, but this converted me! The turmeric and ginger are a nice touch, and I added a bit of paprika as well. I didn't have collard greens, so I used kale instead and it was just fine. Pair this with some fruit in the morning and you'll be good to go for hours. Will definitely make this again and again!
I wasnt sure if I would like this recipe but was delightfully surprised! I added spinach instead of collard greens and it was tasty. A nice change of pace from the smoothies in week 1!