Black Eyed Peas & Veggie Medley

3.7 (3 reviews)

Black Eyed Peas & Veggie Medley

  • Prep Time 10 minutes
  • Cook Time 10 minutes
  • Servings 3


  • 1/2 pkg. of 14 oz. extra firm tofu
  • 2 Tbsp. oil
  • 1/4 onion, chopped
  • 1 1/2 cups rice, cooked (a microwavable bag of rice works fine)
  • 1 can black-eyed peas
  • 2 cups collard greens, chopped (frozen works fine)
  • 1 pkg. smoked tofu, cubed
  • 1 tsp. salt
  • Hot sauce, to taste 
  • Cooking spray, for tofu 


  • Use a tofu press to drain the tofu. Alternatively, wrap in a kitchen towel and place between two plates with a heavy book on top for 30 minutes, replace the towel with a fresh one, and repeat.
  • Preheat the oven to 400°F.
  • Cut the tofu into 1-inch cubes and arrange in a single layer on a large parchment-lined baking sheet. Lightly spray with cooking spray. Bake for 20 minutes, flip, then continue baking until golden brown and crisp, about 20 more minutes.
  • Add the oil to a pan over medium heat. Add the onion and stir for 1 minute.
  • Add the rice and black-eyed peas. Sauté for 3 minutes, stirring often.
  • Add the collard greens and salt and stir for a few minutes, until cooked through. Top with baked tofu.
  • Serve with hot sauce and enjoy!
Rated 3.7/5 based on 3 reviews

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind