Hoppin’ John Tofu Scramble

• Vegan
• Gluten free

• Produce

  • 1/2 tsp Basil, dried
  • 1 1/2 cups Black eyed peas, cooked
  • 1 bunch Collard greens
  • 2 cloves Garlic
  • 1 tsp Garlic powder
  • 1 Onion, medium
  • 1 tsp Onion powder
  • 1/2 tsp Oregano, dried
  • 1/2 tsp Thyme, dried
  • 1 1/2 cups Tomatoes, with juices fresh or canned

• Refrigerated

  • 1 14-ounce block Tofu, firm or extra firm

• Baking & Spices

  • 1/2 tsp Cayenne pepper
  • 3 tbsp Nutritional yeast
  • 1/2 tsp Salt, black
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 1 tsp Vegetable oil

• Nuts & Seeds

  • 1/2 tsp Cumin

Found on diannesvegankitchen.com

Description

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 ½ cups diced tomatoes, fresh or canned with juices
• 1 ½ cups cooked black-eyed peas
• 1 bunch collard greens, stems removed, chopped

Directions

• 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.