• 1/2 cup instant polenta
  • 1 can coconut milk
  • 1/2 cup unsweetened almond milk
  • 1/2 red onion, diced
  • 1 medium potato, peeled and diced
  • salt + pepper, to taste
  • 2 cups Nature's GreensĀ® Turnip Greens
  • 1 avocado
  • 4 tablespoon olive oil

Tofu Scramble

  • 1 block extra firm tofu
  • 1/3 cup vegan cheese
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon black salt
  • 2 tablespoon nutritional yeast
  • pinch ground pepper
  1. First, peel and dice your potato. Then in a medium non-stick skillet, sautee your potato in 1-2 tablespoons of olive oil. Sprinkle with salt and pepper and toss occasionally until golden brown
  2. Meanwhile, dice your onion. You can add your onion into the same skillet at the potato as the potato is finishing up. Sautee until translucent, then place the potato onion mixture in a bowl and set aside
  3. Next make the tofu scramble. Heat a medium-large skillet over medium heat. Spray with coconut oil and then crumble the tofu with your hands into the skillet
  4. **NOTE: While I don't press all the water out of the tofu, I do squeeze it gently to get some of the water out. Alternatively you can buy tofu that has already been pressed
  5. Add your seasonings and stir
  6. After about 5 minutes of cooking, stir in your cheese and cook an additional 3-5 minutes until the cheese is melted and most of the liquid is "dried up". Stir occasionally. Add more salt +pepper to taste if desired
  7. While the tofu scramble is cooking, make your instant polenta according to package directions replacing the water with coconut oil and almond milk
  8. Finally, add your turnip greens to the skillet with the tofu scramble and sautee a few minutes until it starts to wilt. Then add the potatoes and onion to the same skillet to re-heat
  9. Spoon some polenta in bowls and top with the tofu scramble mixture, and sliced avocado. You may serve with ketchup if desired.


Recipe courtesy of Registered Dietitian, Healthy Little Vittles.