Over the past few years, I’ve started the custom of having Hoppin’ John on New Year’s Day – or at least some sort of meal that contains black-eyed peas and collard greens. This is actually a Southern tradition that I only learned about five or six years ago, but I like it, and I’ve come to make it my tradition, too.
Hoppin’ John is supposed to bring good fortune and prosperity to the new year. The black-eyed peas symbolize coins, and the collard greens represent paper money. If you serve Hoppin’ John with cornbread, which represents gold, you’re in for a lucrative year ahead!
In past years, I’ve celebrated the new year with plain old Hoppin’ John as well as Hoppin’ John Veggie Burgers. This year I thought I’d serve Hoppin’ John for breakfast, in the form of a tofu scramble. Loaded with tomatoes, collard greens, and black-eyed peas, this breakfast dish is sure to help you start the 2017 on the right foot.
Here’s to a prosperous 2017!
- 1 teaspoon vegetable oil
- 1 medium onion, diced
- 1 14-ounce block tofu, firm or extra firm, drained and pressed
- 3 tablespoons nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon turmeric
- ½ teaspoon cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon black salt (kala namak)
- 2 cloves garlic, minced
- 1 ½ cups diced tomatoes, fresh or canned with juices
- 1 ½ cups cooked black-eyed peas
- 1 bunch collard greens, stems removed, chopped
- Heat the oil in a large pan over medium-high heat. Add the onion and cook until it begins to brown, about five minutes.
- Crumble the tofu and add it the pan along with the nutritional yeast, onion powder, garlic powder, turmeric, cumin, cayenne, oregano, thyme, basil, and black salt. Stir to coat the tofu in the herbs and spices.
- Add the garlic, tomatoes, black-eyed peas, and collard greens. Cook for 10-15 more minutes, until heated throughout.
- Serve hot, with lots of hot sauce.