Scrambled Tofu With Collards and Turmeric

Total Time
20mins
Prep 10 mins
Cook 10 mins

This is from Martha Stewart.com. I'm looking for more ways to eat tumeric and greens. Food.com is my recipe keeper. I'm not a fan of tofu but the kids have been asking for 1 day meatless day a week and so here goes...I used kale instead of collards and it was yummy.

Ingredients Nutrition

  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 12 red onion, chopped
  • 12 teaspoon ground turmeric
  • 1 teaspoon ginger (freshly grated)
  • 3 collard greens (leaves, stems removed, cut into 1/2-inch pieces or kale or chard, about 8 oz)
  • 8 ounces firm tofu, drained and crumbled (preferably organic)
  • salt & freshly ground black 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.