Food & Cooking Recipes Breakfast & Brunch Recipes Scrambled Tofu with Collards and Turmeric Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Bryan Gardner Servings: 2 Ingredients 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 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. Rate it Print