Scrambled Tofu with Collards and Turmeric

Photo: Bryan Gardner


  • 1 tablespoon extra-virgin olive oil

  • 2 garlic cloves, minced

  • ½ red onion, chopped

  • ½ teaspoon ground turmeric

  • 1 teaspoon freshly grated ginger

  • 3 collard green leaves, stems removed, cut into ½-inch pieces

  • 8 ounces firm tofu (preferably organic), drained and crumbled

  • Coarse salt and freshly ground pepper


  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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