In Afro-Vegan, renowned chef and food justice activist Bryant Terry remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike.
This recipe for Tofu Curry with Mustard Greens is a warm and comforting dish that is spicy, savory, and satisfying.
Tofu Curry with Mustard Greens
Recipe from Afro-Vegan by Bryant Terry
Mustard seeds, turmeric, cumin, cardamom, chili powder, ginger
Soundtrack “Green Chimneys” by Thelonious Monk from Underground
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
11⁄2 teaspoons ground turmeric
1⁄2 teaspoon cumin seeds, toasted and ground
6 cardamom pods, toasted, then 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
12 ounces mustard greens, 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.
1. 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.
2. Meanwhile, warm the remaining 3 table-spoons 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.
3. 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.