Tofu Scramble with Collard Greens

Tofu Scramble with Collard Greens

Ingredients:
1 (16-ounce/454 g) pack firm or extra-firm tofu
2 cups (70 g) collard green leaves
2 tablespoons olive oil, plus more if needed
1/2 cup (75 g) red onion, diced
1/3 cup green olives, sliced
1 teaspoon turmeric
2 teaspoons gluten-free tamari
Sea salt and freshly ground black pepper
Toast and lemon wedges, to serve

Directions:
1. Drain the tofu, wrap it in a clean kitchen towel and press out the water, by hand or by weighting it between two plates.
2. Remove the tough stems from the collards, stack the leaves and chop into bite-size pieces.
3. Heat the oil in a large skillet and sauté the onion over medium-high heat until softened but not browned.
4. Crumble in the tofu and stir to coat with oil. Add the olives, sprinkle with turmeric and cook 5 to 7 minutes, adding more oil if needed. Season with salt and pepper.
5. Push the tofu to one side and add the collards to the hot skillet. Drizzle with tamari and sauté until wilted, about 5 minutes.
6. Stir everything together and serve hot with toast and lemon wedges.