Preheat oven to 375.
Prepare and wash the vegetables. Peel and slice the carrots. Chop the peppers into 1/4 inch cubes. Half moon sliced the zucchini. Peel and slice the onion.
Pat dry the tofu block and cut into 1/4 inch cubes. Grease a cookie sheet and line up tofu cubes. Season with salt. Bake on 375 for 15 minutes. (You can omit this step and air fry the tofu if you wish). If you air fry - do it on 400 for 15 minutes.
Heat up 3 tbsp of avocado oil in a large deep set pan or dutch oven pan. When hot, add in the onion. Mix and cook the onion for 5 minutes until translucent. Add in the minced garlic and mix until fragrant. Add in peppers, carrots and zucchini. Mix well. Cover and cook for 10 minutes.
Prepare the sauce while the vegetables are cooking. Add sesame oil, honey, almond butter, teriyaki, ginger powder into a mason jar. Mix or shake well. Set aside.
Once the vegetables are tender, it is time to add in the peas and collard greens. Mix and cover for another 2-3 minutes. Pour half the sauce mixture into the pan and mix well.
Assemble tofu, vegetables and greens in a bowl. Pour the remainder of the sauce on top. Sprinkle with sesame seeds and chili flakes. Option to add hot sauce and of course serve with noodles or rice. Enjoy!