Tofu Scramble with Collard GreensTofu Scramble with Collard Greens
From Vegan - Vegetarian Recipe Book: How Mary and Frank and Friends Eat

"We are dedicated to cruelty-free living through a vegetarian - vegan lifestyle. Let no animal suffer or die that we may live!"


Tofu Scramble with Collard Greens
3 lbs. Collard Greens, fresh or frozen
2 lb. Onions
1 lb. Corn Kernels, frozen
1 lb. Peas, frozen
1 Jalapeņo Pepper OR Hot Sauce (to taste)
2 tbsp. Oregano, dried leaves
2 lbs. Tofu, firm, OR one batch Home Made
2 cups Nutritional Yeast, large flake

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Tofu scramble with collard greens is a delightful vegan recipe for a main meal, or for breakfast. Cold tofu scramble also makes a great pita bread or tortilla stuffer. Preparation time with frozen collard greens, and making our own tofu is about 20-30 minutes; with fresh collard greens add another 10-15 minutes. Cooking time is about 30-40 minutes. Leftover tofu scramble can be safely stored for several days in a tightly covered container in the refrigerator.

Even though there are only two of us, we usually prepare a larger batch of food so that we have leftovers for a day or two (which by the way, are very good), so that we don't have to cook every day. If you wish to make a smaller amount, cut the recipe in half.

We also found that it is best to cook the tofu scramble in our stainless steel (non-stick) wok, but it can also be cooked on the stovetop in a large frying pan, or in a microwave oven in a large covered ceramic baking dish.

Instead of using prepared tofu, you might like to make your own, at a fraction of the cost; in which case, substitute one batch for the 2 pounds specified in the recipe. See: Making Tofu

Begin by washing and peeling the onions, and washing the jalapeņo pepper and fresh collard greens. Dice the onions and place in the wok. The fresh collard greens should be shredded or chopped, and the jalapeņo pepper should be finely chopped before adding to the wok (or add hot sauce as desired).

Add the oregano, corn, and peas to the wok, and add 1/4 cup of cold water for stir-frying. Turn the heat up to 375 degrees F. and stir-fry until the onions become semi-translucent.

Finely mash the tofu with the nutritional yeast, or "cream" in a blender.

When the veggies are cooked, reduce the heat to simmer, and add the tofu mash, and continue stir-frying until the tofu is hot and the scramble is thoroughly blended together, which takes about 3-5 minutes.

Serve and enjoy!

Ingredients Information

Utensils and Equipment Information

Vegan FlagThe above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!