Updated: Apr 12, 2020
The mustard greens have been growing like an abundant forest in the Wildharber Farm greenhouse over the past few months. I feel a bit overwhelmed at the thought of how to use the veg whenever a fresh harvest comes into the kitchen, and thanks to a friend's suggestion, this recipe has been the most scrumptious solution to cook down the spice and use up the bounty! Enjoy!
Mustard Green Curry
From the Afro Vegan Cookbook
14 - 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 white onion, finely diced
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 1/2 teaspoons ground turmeric
1/2 teaspoon cumin seeds, toasted and ground**
6 pods cardamom, 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 jalapeno 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 cilantro, chopped
*If you don't have tofu on hand, a can or about two cups of cooked chickpeas is a great substitute! I just rinse and drain them and then toss them at the very end to heat through. You could also roast the chickpeas to get them crispier, but if I'm in a pinch I skip that step and it's still delcious.
**I have used an already blended curry powder in place of these selected ingredients because it's what I have on hand. I estimate how much to add by eye and then by taste, adding more powdered ginger for kick, chili powder for heat, and turmeric for depth of flavor. Trust your tastebuds!
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 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 for 30 minutes, turning once halfway through, until firm.
Meanwhile, warm the remaining 3 tablespoons of 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.
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.