My college friend sent me this recipe as a reply to my post, Do You Get Recipes from the Newspaper? – she found it in the Washington Post and sent me the photo showing that she actually made it!!
If you pay attention to recipes and where they come from you find that they’re copied and pasted and shared and modified all over the Internet. This is a perfect example – This is a recipe that was sent to me by a friend of mine from college on Facebook that she found in the Washington Post and the Washington Post modified from a book. Enjoy!
Tofu Curry With Mustard Greens
6-8 servings
INGREDIENTS
- 1 pound extra-firm tofu, drained/patted dry, then cut into 1/2-inch cubes
- 3 tablespoons plus 2 teaspoons extra-virgin olive oil
- 3/4 teaspoonfine sea salt, plus more as needed
- 1/4 teaspoon mustard seed
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons minced fresh ginger root
- 1 1/2 teaspoons ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon chili powder
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1 tablespoon chunky peanut butter
- 14 ounces canned diced no-salt-added tomatoes, with juices
- 1 jalapeño pepper, stemmed, seeded and minced
- 3 cups homemade or no-salt-added vegetable broth
- 12 ounces mustard greens, stemmed and cut into bite-size pieces
- 2 bay leaves
- 2 tablespoons chopped cilantro, for garnish
DIRECTIONS
Preheat the oven to 450 degrees. Line a rimmed baking sheet with parchment paper.
Combine the tofu, 2 teaspoons of the oil and 1/4 teaspoon of the salt in a mixing bowl. Gently toss to coat. Transfer to the baking sheet, spreading the tofu in a single layer. Roast until the tofu feels even firmer, about 30 minutes, turning the cubes over about halfway through.
Meanwhile, pour the remaining 3 tablespoons of oil into a large saute pan over medium heat. Add the mustard seeds and cook, shaking the pan occasionally, until they pop, 2 to 3 minutes.
Add the onion, garlic, ginger, turmeric, cumin, cardamom, chili powder, black pepper and the remaining 1/2 teaspoon of salt; cook until fragrant, 2 minutes. Stir in the peanut butter until well incorporated, then stir in the tomatoes and their juices, jalapeño, broth, mustard greens and bay leaves. Once the mixture starts to boil, reduce the heat to medium-low, partially cover and cook, stirring occasionally, for 20 minutes.
Gently stir in the roasted tofu and cook, uncovered, for 10 minutes. Discard the bay leaves. Taste, and season with more salt and black pepper, if desired. Serve hot, garnished with the cilantro.
Recipe from Washington Post
adapted from Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed by Bryant Terry
Day 16 #NationalNutritionMonth