Scrambled Tofu With Collards and Turmeric

Name: Scrambled Tofu With Collards and Turmeric
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 serving(s)
Ingredients: 14.79 ml canola oil; 2 garlic cloves, minced; 1 red onion, chopped; 2.46 ml ground turmeric; 4.92 ml ginger (freshly grated); 3 collard greens (leaves, stems removed, cut into 1/2-inch pieces or kale or chard, about 8 oz); 226.79 g firm tofu, drained and crumbled (preferably organic); salt & freshly ground black pepper

Submitted by Nado2003

"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."

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Ready In:: 20mins
Ingredients:: 8
Serves:: 2

ingredients

14.79 ml canola oil
2 garlic cloves, minced
1 red onion, chopped
2.46 ml ground turmeric
4.92 ml ginger (freshly grated)
3 collard greens (leaves, stems removed, cut into 1/2-inch pieces or kale or chard, about 8 oz)
226.79 g firm tofu, drained and crumbled (preferably organic)
salt & freshly ground black pepper

directions

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