VITAMINS A, C, K

VITAMINS A, C, K

Ingredients:
1 x 16 oz (454 g) pack firm or extra-firm tofu
2 cups (70 g) collard green leaves
2 tablespoons olive oil
½ cup (75 g) red onion, diced
⅓ cup green olives, sliced
1 teaspoon turmeric
2 teaspoons gluten-free tamari

Directions:
sea salt and freshly ground black pepper
1
Remove the tofu from its packaging and drain. Wrap the tofu in a clean kitchen
towel and gently press the water out of it, either by hand or by placing it between two
plates and weighing it down with a cast-iron pan or a few books.
2
Wash and remove the tough stems from the collards. Stack the leaves and chop into
bite-sized pieces. Set aside.
3
Heat the olive oil in a large skillet pan and sauté the onions over medium-high heat
until softened but not browned. Crumble the tofu into the pan and stir with the onions,
coating it in oil. Add the olives, sprinkle with turmeric, and continue to cook for 5 to 7
minutes. Add more oil if needed (the tofu soaks up a lot) and season to taste with salt
and pepper.
4
Move the tofu to one side of the pan and place the collards on the hot skillet.
Drizzle with the tamari and sauté until wilted, about 5 minutes. Stir everything together
to incorporate and serve hot with a side of toast and a garnish of lemon wedges.
CALORIES (