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Scrambled Tofu With Collards and Turmeric

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“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.”
READY IN:
20mins
SERVES:
2
UNITS:
US

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.

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