From The Kitchen Of The Afro-Vegan: Tofu Curry With Mustard Greens

• 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

1. Preheat the oven to 450F.
2. Line a rimmed baking sheet with parchment paper.
3. Put the tofu in a bowl, drizzle with 2 teaspoons of the oil and sprinkle with 1/4 teaspoon of the salt.
4. Gently toss the tofu with clean hands until evenly coated.
5. Transfer to the lined baking sheet, spreading the tofu in a single layer.
6. Bake for 30 minutes, turning once halfway through, until firm.
7. Meanwhile, warm the remaining 3 tablespoons of oil in a large saute pan over medium heat.
8. Add the mustard seeds and cook, shaking the pan occasionally, until they pop, 2 to 3 minutes.
9. Add the onion and the remaining 1/2 teaspoon salt and saute until soft, 5 to 7 minutes.
10. Add the garlic, fresh ginger, turmeric, cumin, cardamom, chili powder, black pepper, garlic powder and ground ginger and saute until fragrant, about 2 minutes.
11. Add the tomatoes, peanut butter and jalapeno and stir until well combined.
12. Stir in the stock, mustard greens and bay leaves and bring to a simmer.
13. Decrease the heat to medium-low, partially cover and simmer, stirring occasionally, for 20 minutes.
14. Gently stir in the tofu and cook for 10 minutes.
15. Remove the bay leaves.
16. Taste and season with more salt and black pepper if desired.
17. Serve garnished with the cilantro.

extra virgin olive oil, salt, mustard seeds, white onion, garlic, fresh ginger, ground turmeric, cumin seeds, pods cardamom, chili powder, freshly ground black pepper, garlic, ground ginger, tomatoes, chunky peanut butter, jalapeno chile, vegetable stock, bay leaves, cilantro

Taken from www.foodrepublic.com/recipes/from-the-kitchen-of-the-afro-vegan-tofu-curry-with-mustard-greens-recipe/ (may not work)