I was just going to have a plate of sautéed collard greens with soy sauce and toasted sesame seeds. This is hands-down my favorite way to prepare collard greens – there was a phase in my life where I ate it every day. Literally. I didn’t have any aspirations for a fancy meal, let alone one I would blog about.
Opening my fridge to pull out the collards, a few things hanging out in my fridge caught my eye and gave me an idea for a pretty awesome meal. During a recent supermarket sweep-style trip to Trader Joe’s where I added anything to my cart that looked good, I picked up three items that used to be staples in my kitchen about five years ago but haven’t been seen in a long time: corn tortillas, teriyaki baked tofu, and red pepper spread with and garlic.
How did I forget how awesome these three products are? The spread can be added to almost anything (sandwiches, eggs, pasta, stir fries) to make it more delicious. The teriyaki baked tofu has a satisfying density and is great to make sandwiches with or add to a stir fry. And a tofu scramble in a corn tortilla – hello, where have you been?
Believe it or not, I have a hard time keeping a well-stocked fridge. I live alone, so only buy what I need – so at the end of the week, things get pretty sparse. And you know I love to make things from scratch.
I’m glad I forced myself to stock up, even though it went against my natural inclination to only buy what I needed for that week. Having these ready-made items in my fridge meant that I had a great meal in under 10 minutes. Believe it or not, I tend to get stuck in food ruts. These little extras hanging out in my fridge gave me some needed inspiration.
What are your go-to store-bought items that add some pizzaz to your cooking?
Teriyaki Tofu Tacos
Print, email, or text the recipe here.
3-4 stalks collard greens, chopped
olive oil (or toasted sesame oil)
1/2 piece teriyaki baked tofu, chopped
1 corn tortilla
1 tablespoon Trader Joe’s red pepper spread with eggplant and garlic
toasted sunflower seeds
1/4 avocado, chopped
Heat olive oil in a skillet. De-stem the collard greens and dice finely. Add to the skillet and cook for 2 minutes until bright green. Chop up the leaves and add to the skillet, cook another 2 minutes. Sprinkle with soy sauce and cook for another 2 minutes – some of the leaves should turn crispy. Add the tofu and cook until heated, about 2 minutes.
Heat corn tortilla. Smear on the red pepper spread, and add the collard greens and tofu. Top with avocado and sunflower seeds.