Tofu Scramble with Collard Greens

©Alex Wolfe Photography

This is a little bowl of health to start your day!


1/2 bag of chopped Collard Greens from Trader Joe's

1 small tomato

1/2 block of extra Firm Tofu 

1 TBSP of turmeric

pinch of salt

1 medium sized yellow bell pepper, chopped

half a red onion, sliced in rings

two cloves of garlic, minced

1/4 leek, chopped in 1/4" rings

2 shakes of Paprika

Olive oil 


First, get a big soup pot  and pour in some olive oil while counting to 3 Mississippi.  Add the onion, and leeks and sautee over medium-high heat for about 5 minutes or until the onions become a bit translucent.  Halfway through add the garlic.  Next, add the bell peppers and cook another 3 minutes, stirring often to make sure everything is coated in plenty of oil and isn't sticking to the bottom of the pot!  Add whatever spices you like!  I used a pinch of spanish paprika, a dash of garlic spike, and some salt.  Lastly, add all those collards to the pot and toss (either with a wooden spoon, or some tongs) until well integrated.  Cook until the greens are wilted, as pictured above. 

Meanwhile, in a small frying pan add a bit of olive oil to coat the bottom.  Take the tofu and crumble through your fingers until it makes little pebble sized chunks (you can't do this wrong, so just get in there and be brave).  Add the turmeric and salt (play around with the turmeric until it tastes the way you like it.  I like mine to be a deep yellow color).  Then add the tomatoes.  Cook over medium high heat until slightly crispy, about 7 minutes.  Use a thin metal spatula to scrape any of the tofu that sticks to the bottom of pan (this, to me, is the yummiest part).  

Take one scoop of each, and ta-da!  You just made yourself a badass breakfast bowl.  Namaste.