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.