Heat the oil in a medium-size skillet over medium heat. Add the collard greens, green beans, scallions, corn, and turmeric and saute, stirring occasionally, for 3 to 5 minutes, until the vegetables brighten in color and become fragrant. Gently stir in the tofu and cook for about 3 minutes, until the tofu takes on a yellow hue. Stir in the cilantro and cook for 1 minute. Turn off the heat and stir in the yeast and tamari. Taste and adjust the seasonings if desired. Serve immediately.
Serves: 3 or 4
Reprinted with permission from © Leslie Cerier, Gluten-Free Recipes for the Conscious Cook, by Leslie Cerier, published by New Harbinger Publications click for book review
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