If serving with tofu: Add tofu to a small mixing bowl and season with coconut aminos, chili garlic sauce (or pepper flake), and turmeric (optional). Stir and set aside.
Add all sauce ingredients to a small mixing bowl and whisk to combine. Taste and adjust flavor as needed, adding more lime juice for acidity, coconut aminos for saltiness, red pepper flake or chili sauce for heat, or maple syrup for sweetness. Set aside.
Heat a large skillet over medium heat. Once hot, add oil (or water), pepper, onions, cabbage, bell pepper, and half of the coconut aminos for veggies (1 Tbsp as original recipe is written). Cook for 3 minutes, stirring/tossing frequently.
Add tofu to a corner of the pan and sauté until slightly browned, stirring frequently - about 3-5 minutes.
Add carrots and collard greens and remaining half of the coconut aminos for the veggies (1 Tbsp as original recipe is written) and stir. Sauté for 2 minutes. Then add Pad Thai sauce and freshly grated ginger and turmeric (optional).
Sauté over medium heat until warmed through and collards are slightly wilted - about 3 minutes - stirring frequently.
Taste and adjust flavor of dish as needed, adding more maple syrup for sweetness, red pepper flake or chili garlic for heat, coconut aminos for saltiness, or lime juice for acidity.
Divide between serving plates and enjoy. Serve as is or with peanut sauce, crushed peanuts, cilantro, and lime wedges. Serves 2 as an entrée or 4 as a side.
*You can easily remove the tofu from this dish to keep the recipe soy-free! Other protein options could include crushed peanuts/nuts, serving the dish over quinoa, or even sprinkling on some hemp seeds. *Nutrition information is a rough estimate calculated without additional garnishes or toppings. *This recipe is Pad Thai-inspired and not authentic. It is my healthier take on a classic dish I love and am always looking for ways to recreate.