Rinse the collards, shake of excess water and place on cutting board. I just took a big knife and shopped them perpendicular to the stem, until the stem got too big, then I ripped the remaining leaves from the stem (this is just so you don't get big chunks of stem in your dish a.k.a. same with kale). A little bit of stem in the middle is fine. Set aside.
Put garlic and earth balance in a saucepan, add potato and turn on medium-low heat.
Stir and add water (just to keep it from burning).
Cover and let simmer until potatoes are soft, making sure not to let anything burn to a crisp (a.k.a. stir occasionally).
While that's going, heat up 1-2 tablespoons of oil in a frying pan and put in your tofu in one layer.
Sprinkle with salt and pepper and fry on medium heat.
Once bottoms are browned, flip all the pieces over and sprinkle the other side with salt and pepper.
Once done, put pieces on a plate and set aside.
By this time your potatoes should be ready.
Put all of the chopped collards in the sauce pan, along with a handful of raisins. Stir and cover.
In 2-3 minutes, once collards are wilted and ready, add in the maple-agave syrup or regular maple syrup (I got the Maple Agave from Trader Joe's) and stir.
Transfer to a plate/bowl and add your tofu.