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
Preparation
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.
