Tofu curry with mustard greens from Afro-Vegan: Farm-Fresh African, Caribbean & Southern Food Remixed by Bryant Terry

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Suggests using the book's "Vegetable stock" recipe.

  • pixie_brsj1p on April 29, 2026

    Lovely flavour, works with various greens, reduce the cooking time by half for more delicate greens

  • Tealismyname on May 04, 2025

    This was delicious. I can't get mustard greens where I live so we used a seasonal blett (swiss chard but it looks more like spinach) I think any dark leafy green that has a bit of texture would work. I also can't get jalapeno so used a small birdseye chili---I thought the heat worked well here. Would definitely make again!

  • jhallen on March 08, 2025

    This was very good - really good spice blend. Excited to eat the leftovers.

  • katiesue28 on August 16, 2023

    This was a delicious and deceptively simple recipe. A perfect light curry for summertime. I forgot to press my tofu prior to baking (not in recipe directions but I always try to do), but the high baking temp dried the tofu perfectly. Another commentor said that they added agave nector; I think that would be a great addition that I'll try next time.

  • LFL on July 28, 2022

    4 stars. I had extra mustard greens so we threw them all in (one pound instead of 12 oz.). We also added about a teaspoon or so of agave nectar at the end and and extra teaspoon of the peanut butter. This was good. The combination of curry spices, peanut butter, tomatoes and mustard greens was refreshingly different for us. We would make this again, I think (I might add in another teaspoon or two of the peanut butter). It's relatively quick—most people could probably make in an hour or less—and it's also a tasty way to consume a lot of leafy greens. Healthy and creative.

  • jenburkholder on August 22, 2020

    This is lovely and easy, perfect for a winter dinner with some brown rice. I ignored his directions for the tofu and did my usual baking method - toss with rice flour and bake at 425 for 30 minutes until shatteringly crisp. Flavorful and healthy.

  • Bloominanglophile on January 12, 2018

    Afro-vegan sounds so much more exciting than just plain...vegan. And considering that this dish got several good reviews, I decided to try it to use up a bag of mustard greens. My daughter and husband really enjoyed it. I thought it was fine but could be better: roasting the tofu for 30 min. made it rubbery--either roast half the time or not at all next time. I used an organic peanut butter, which may be more insipid than other brands--increase the amount to taste next time. I do like the idea of adding some sweet potato to this dish, and it would help fill it out so the three of us in our family could have leftovers the next night (seemed to serve 5 people instead of 6-8). I served this over basmati rice and with a citrus fruit salad.

  • lizbot2000 on November 10, 2017

    Holy moly this was divine. I used roasted vegetable stock, which was amazing with this. I also roasted some sweet potato alongside the tofu to give it a little extra oomph. It was exactly the perfect amount of spicy and peanutty. Though it took a while to make, I'll definitely make it again.

  • TrishaCP on November 08, 2014

    This was a delicious and satisfying meal. The flavor of the curry sauce is rich, especially with the peanut butter. Like the reviewer below, I used chicken stock (what was on hand) but subbed chard for the mustard greens (again, on hand). Mustard greens would be better, but the chard was fine. I used half a jalapeño WITH seeds (the recipe calls for a whole jalapeño unseeded), and it wasn't nearly enough- next time I would definitely use the whole jalapeño because the sauce can really take some heat. Also, I wasn't careful in watching the tofu pieces crisp in the oven, so they dried out a tad too much. Just check them much earlier than called for in the recipe.

  • meggan on June 24, 2014

    I used chicken stock and didn't have any garlic powder. I also used dandelions greens instead mustard. It was good but next time I would use the mustard greens as they are heartier.

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