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pan of tofu scramble with onion, garlic, collards, and tomatoes

Hoppin’ John Tofu Scramble

Dianne
Start the year with a breakfast of Hoppin’ John tofu scramble for a prosperous new year! 
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Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Brunch
Cuisine American
Servings 4 servings
Calories 59 kcal

Ingredients
  

  • 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 14-ounce can diced tomatoes
  • 1 15-ounce can black-eyed peas drained and rinsed
  • 1 bunch collard greens stems removed, chopped (about 6 cups)

Instructions
 

  • 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.