Add the crumbled tofu and coat thoroughly with the dry spices. The goal is a lightly golden color and deep seasoning.

Bell peppers, scallions (whites for sautéing), and collard greens.

Add a splash of water, top with collard greens and thyme, then cover. Let it steam for about 15 minutes until the greens and potatoes are perfectly tender.

Collard greens are a powerhouse of Vitamin K, Vitamin A, and fiber.

Spices like curry powder (containing turmeric) offer natural anti-inflammatory benefits.

Curry powder, kala namak (Himalayan black salt for an "eggy" flavor), garlic powder, onion powder, and smoked paprika. Aromatics: Thyme sprigs and a hint of allspice. Preparation Highlights

Tofu provides a complete protein source, keeping you full longer than simple carbohydrates.

Chopped potatoes (browned for texture) and crumbled firm tofu.