Recipes: Afro-Vegan: African, Caribbean & Southern Flavors Remixed

of 95Photo
  • Summer Vegetable and Tofu Kebabs
  • Glazed Carrot Salad
  • Tofu Curry with Mustard Greens
  • Sweet Potato and Lima Bean Tangine
  • Sauteed Sugar Snap Peas with Spring Herbs
  • Cocoa-Spice Cake
  • Fresh Peach, Banana and Warm Millet Smoothie
  • Afro-Vegan cookbook
  • Chef Bryant Terry

Tofu Curry with Mustard Greens

Terry's inspiration to make this dish came after seeing a recipe for Tanzanian fish curry in The Taste of Africa. The tofu adds a hearty and satisfying feel and the tender greens make this meal all the more nourishing. Yield: 4 to 6 servings

Soundtrack: “Green Chimneys” by Thelonious Monk from Underground


- 14 to 16 ounces extra-firm tofu, cut into 
½-inch cubes
- 3  tablespoons plus 2 teaspoons extra-virgin olive oil
¾ teaspoon fine sea salt
¼ teaspoon mustard seeds
- 1  cup finely diced white onion
- 2  cloves garlic, minced
- 1  tablespoon minced fresh ginger
½ teaspoons ground turmeric
½  teaspoon cumin seeds, toasted and ground
- 6  cardamom pods, toasted, then seeds removed and ground
½  teaspoon chili powder
¼  teaspoon freshly ground black pepper
¼  teaspoon garlic powder
¼  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 or store-bought
- 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.
- Put the tofu in a bowl, drizzle with 2 teaspoons of the oil and sprinkle with 
¼ 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 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 
½ 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.

(Photo: Paige Green/Ten Speed Press)

More Photo Galleries

Watch on
Powered By ZergNet