From The Kitchen Of The Afro-Vegan: Tofu Curry With Mustard Greens Recipe

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When the hot weather hits and the grills are smoking, there is most certainly a place for vegan cuisine. And, really, you don't have to be vegan to enjoy it. It's light, healthy and can be pretty easy to make. Pick up a copy of renowned vegan cook and author Bryant Terry's new book, Afro-Vegan, and pump up the flavor with African, Caribbean and Southern influence. 

I was inspired to make this dish after seeing a recipe for Tanzanian fish curry in The Taste of Africa, by Rosamund Grant and Josephine Bacon. My version is pretty straightforward: the tofu makes it hearty and satisfying, the greens are tender and give the dish a nourishing feel, and the curried broth brings everything together.

Reprinted with permission from Afro-Vegan

From The Kitchen Of The Afro-Vegan: Tofu Curry With Mustard Greens Recipe
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- 6
  • 14 - 16 ounces extra-firm tofu
  • 3 tablespoons plus 2 teaspoons extra virgin olive oil
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon mustard seeds
  • 1 cup white onion
  • 2 cloves garlic
  • 1 tablespoon fresh ginger
  • 1 1/2 teaspoons ground turmeric
  • 1/2 teaspoon cumin seeds
  • 6 pods cardamom
  • 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 jalapeno chile
  • 3 cups vegetable stock
  • 12 ounces mustard greens
  • 2 bay leaves
  • 2 tablespoons cilantro
  1. Preheat the oven to 450°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Put the tofu in a bowl, drizzle with 2 teaspoons of the oil and sprinkle with 1/4 teaspoon of the salt.
  4. Gently toss the tofu with clean hands until evenly coated.
  5. Transfer to the lined baking sheet, spreading the tofu in a single layer.
  6. Bake for 30 minutes, turning once halfway through, until firm.
  7. Meanwhile, warm the remaining 3 tablespoons of oil in a large sauté pan over medium heat.
  8. Add the mustard seeds and cook, shaking the pan occasionally, until they pop, 2 to 3 minutes.
  9. Add the onion and the remaining 1/2 teaspoon salt and sauté until soft, 5 to 7 minutes.
  10. Add the garlic, fresh ginger, turmeric, cumin, cardamom, chili powder, black pepper, garlic powder and ground ginger and sauté until fragrant, about 2 minutes.
  11. Add the tomatoes, peanut butter and jalapeño and stir until well combined.
  12. Stir in the stock, mustard greens and bay leaves and bring to a simmer.
  13. Decrease the heat to medium-low, partially cover and simmer, stirring occasionally, for 20 minutes.
  14. Gently stir in the tofu and cook for 10 minutes.
  15. Remove the bay leaves. Taste and season with more salt and black pepper if desired.
  16. Serve garnished with the cilantro.
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