Weekly Recipe: Tofu Curry with Mustard Greens
Like us, you are probably looking for a tasty way to utilize the mustard greens (or other hearty greens) abounding on our shelves or in your garden these days. This Weekly Recipe showcases the late winter/early spring vegetable in a tofu curry featuring all of our favorite spices. This recipe for Tofu Curry with Mustard Greens is one of many soulful dishes in the James Beard award-winning eco-chef and food activist Bryant Terry‘s cookbook Afro Vegan.
Terry is a vegan chef dedicated to making “flavorful, plant-strong, vegetable-forward food” popular. In an interview with Flavorwire, where we found this recipe, Terry said, “most people are driven by flavor, and I wanted to show them that we can have food that’s healthful and beautifully presented. That’s really in line with my ethics and the ethics around people eating.” From the spices to the tofu – in.gredients has everything you need to make this tasty vegan feast at home.
- 14 to 16 ounces extra-firm tofu, cut into 1⁄2-inch cubes
- 3 tablespoons plus 2 teaspoons extra-virgin olive oil
- 3⁄4 teaspoon fine sea salt
- 1⁄4 teaspoon mustard seeds
- 1 cup finely diced white onion
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1 1⁄2 teaspoons ground turmeric
- 1⁄2 teaspoon cumin seeds, toasted and ground
- 6 cardamom pods, toasted, seeds removed and ground
- 1⁄2 teaspoon chili powder
- 1⁄4 teaspoon freshly ground black pepper
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon ground ginger
- 1 (14-ounce) can chopped tomatoes with juices
- 1 heaping tablespoon chunky peanut butter
- 1 jalapeño chile, seeded and minced
- 3 cups vegetable stock, homemade (page 42) or store-bought
- 12 ounces mustard greens (or green of your choice), stemmed and cut into bite-size pieces
- 2 bay leaves
- 2 tablespoons chopped cilantro
- Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper.
- Put the tofu in a bowl, drizzle with 2 teaspoons of the oil, and sprinkle with 1/4 teaspoon of the salt. Gently toss the tofu with clean hands until evenly coated. Transfer to the lined baking sheet, spreading the tofu in a single layer. Bake, turning once after 15 minutes, for 30 minutes, until firm.
- Meanwhile, warm the remaining 3 tablespoons of oil in a large sauté pan over medium heat.
- Add the mustard seeds and cook, shaking the pan occasionally, until they pop, 2 to 3 minutes.
- Add the onion and the remaining 1/2 teaspoon salt, and sauté until soft, 5 to 7 minutes.
- Add the garlic, fresh ginger, turmeric, cumin, cardamom, chili powder, black pepper, garlic powder, and ground ginger and sauté until fragrant, about 2 minutes.
- Add the tomatoes, peanut butter, and jalapeño and stir until well combined.
- Stir in the stock, mustard greens, and bay leaves and bring to a simmer. Decrease the heat to medium-low, partially cover, and simmer, stirring occasionally, for 20 minutes.
- Gently stir in the tofu and cook for 10 minutes. Remove the bay leaves. Taste and season with more salt and black pepper if desired. Serve garnished with the cilantro.