1 cup rice
1 block firm tofu, pressed and cut into small pieces
2 or 3 tablespoons canola oil
1 small to medium onion, chopped
3 or 4 cloves garlic, diced
1 1/2 cups black eyed peas
1 bunch collard greens, roughly chopped
Soy sauce or Braggs, to taste
Liquid smoke, to taste
Salt, to taste
This recipe is simple, quick, and sticks to the ribs.
1) Start cooking the rice according to your usual method. Meanwhile, heat a large skillet and oil on medium-high heat. Add tofu to pan to fry, stirring occasionally. Sprinkle with soy sauce and liquid smoke. Once tofu is browned, reduce heat to medium and add onion, garlic, and a sprinkle of salt. When onion becomes translucent, add the drained black eyed peas and cover with a tight lid to keep the moisture in.
2) When the beans have heated through, you can either toss the collard greens right in the mix and heat another 5 to 10 minutes or you can put a steamer on top of the mix and serve the collards on the side with margarine or lemon. You may need to add a tablespoon or two of water if your mix is not saucy enough.
Serve over the rice. Goes great with cornbread.
Source of recipe: This was inspired by a similar dish made for me by my friend Precious Pete from Seattle.