2 teaspoons extra virgin olive oil, divided
1 package extra firm tofu, pressed to remove water and then crumbled
1/2 cup Annie's Organic BBQ Sauce
3 cups collard greens, rough stems removed, I purchased a bag of already chopped
4 large button mushrooms, thinly sliced
1 cup vegetable broth
1/2 teaspoon Bragg's
Liquid Smoke to taste start with 1/2 teaspoon add more to you get a nice smokey flavor
your favorite tortillas
Green salsa (salsa verde)
Heat about a teaspoon of oil in a large skillet over medium heat. Add crumbled tofu and saute until golden brown.
Transfer tofu into a small sauce pan, add the BBQ sauce to the tofu (just enough to thickly coat the crumbles). Add a few dashes of liquid smoke and stir. Keep warm.
Return the skillet to the heat and add another teaspoon of oil. Add mushrooms and collards. This may seem like a lot of collards but they will cook down like spinach does. Add small amounts of broth to keep the bottom of the pan moist and the greens from burning.
Saute mushrooms and collards for about 5 minutes, stirring regularly to avoid burning. Continue to add broth as necessary, add a few dashes of soy sauce, and a generous amount of liquid smoke. Stir to evenly coat the greens. Continue to cook over medium heat for 8-10 minutes until liquid is absorbed and green are tender.
When collards are done, (you don't want wet filling but you don't want dry either) fill up your tortillas with even amounts of greens and tofu. Pour some salsa over the top and serve warm. I liked a side of fresh avocado. The Flying Biscuit serves their version with "moon-dusted" Rosemary Potatoes.
Enjoy!
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