Chenelle has been cooking her greens in the slow cooker and I thought it sounded great! The smoked tofu is a substitute for bacon which is typical in southern collard green recipes. I think I might use a half package of tofu next time or make more collards because I have tofu leftover.
1 package firm tofu, drained and pressed
1 tbl smoked salt
2 cups water
Place onion and garlic in the bottom of the crockpot.
Cut collards into strips and place on top of onion mix in the crockpot.
Add water and bouillon cube. Cook on low for 6 hours or high for 3.
With an hour left begin marinating tofu by mixing smoked salt with water and pouring over tofu.
Drain marinade after an hour and broil the tofu for 10 minutes in each side.