This recipe is a vegan version of a Tanzanian fish curry recipe. I found it in AFRO VEGAN by Bryant Terry & it was delicious !!! My local produce store didn’t have mustard greens so I used red chard instead . I served it with white basmati rice for a change & they paired perfectly together.
My 18 month old son LITERALLY gobbled this dish up! After he had eaten 3/4 of a bowl full he put his spoon aside & with 2 hands was pouring it in his little mouth! That made Momma very happy 🙂
This is a great pot to make up & have as a go-to in the fridge for lunches for a few days as the flavours increase with time…

INGREDIENTS:

*14-16 ounces extra firm tofu, cut into 1/2- cubes
*3 TBSP coconut oil
*3/4 tsp fine sea salt
*1/4 tsp mustard seeds
* 1 cup finely diced white onion
*2 cloves garlic, minced
*1 TBSP minced fresh ginger
*1 1/2 tsp ground turmeric
*1/2 tsp cumin seeds toasted,pulverize them in a mortar
*6 cardamom pods, toasted, then seeds removed & ground in a mortar
*1/2 tsp chili powder
*1/4 tsp freshly ground black pepper
*1/4 tsp garlic powder
*1/4 tsp ground ginger
*1 (14-ounce) can chopped tomatoes with juices
*1 heaping TBSP chunky peanut butter
*1 jalapeño chili, seeded & minced ( use rubber gloves!)
*3 cups veggie stock
*1 big bunch greens
*2 bay leaves
*chopped cilantro for garnish

DIRECTIONS:

Preheat oven to 450 degrees F. Melt coconut oil in a cast iron pan, add tofu chunks & 1/4 tsp. of salt. Gently toss tofu until evenly coated. Bake, turning once after 15 minutes, for 30 min., until crispy & firm .

Meanwhile, warm the remaining 3 TBSP of coconut oil in a large pot over medium heat. Add the mustard seeds & cook, shaking the pan occasionally,until they pop, 2-3 minutes. Add the onion & remaining 1/2 tsp. of salt & sauté until soft, 5-7 minutes. Add the garlic, fresh ginger, turmeric, cumin, cardamom , chili powder, black pepper, garlic powder,& ground ginger & sauté until fragrant, about 2 minutes. Add the tomatoes , peanut butter, & jalapeño & stir until well combined. Stir in the stock, greens, & bay leaves & bring to simmer. Decrease the heat to medium-low, partially cover, & simmer ,stirring occasionally,for 20 minutes.

Gently stir in the tofu & cook for 10 minutes. Remove the bay leaves. Taste & season with more salt & black pepper if desired. Serve garnished with cilantro .