Tofu Curry With Mustard Greens 6.000

Deb Lindsey for The Washington Post

Weeknight Vegetarian May 7, 2014

The tofu makes this a hearty, satisfying dish.

6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings

  • 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 teaspoon fine 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


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.

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Recipe Source

Adapted from "Afro-Vegan: Farm-Fresh African, Caribbean and Southern Flavors Remixed," by Bryant Terry (Ten Speed Press, 2014).

Tested by Joe Yonan.

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