Recipe: Tofu curry

  • Updated: May 14, 2014 - 3:37 PM

TOFU CURRY WITH MUSTARD GREENS

Serves 6 to 8.

Note: Adapted from “Afro-Vegan: Farm-Fresh African, Caribbean and Southern Flavors Remixed,” by Bryant Terry.

• 1 lb. extra-firm tofu, drained/patted dry, then cut into 1/2-in. cubes

• 3 tbsp. plus 2 tsp. extra-virgin olive oil, divided

• 3/4 tsp. fine sea salt, plus more as needed

• 1/4 tsp. mustard seed

• 1 medium onion, finely chopped

• 3 garlic cloves, minced

• 2 tbsp. minced fresh ginger root

• 1 1/2 tsp. ground turmeric

• 1/2 tsp. ground cumin

• 1/2 tsp. ground cardamom

• 1/2 tsp. chile powder

• 1/4 tsp. freshly ground black pepper, plus more as needed

• 1 tbsp. chunky peanut butter

• 14 oz. canned diced no-salt-added tomatoes, with juices

• 1 jalapeño pepper, stemmed, seeded and minced

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