Perhaps one of the most popular vegan dishes in Indian cuisine.
INGREDIENTS | SERVES 4
- 2 tablespoons canola oil
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 2 green chiles, diced
- 2-inch knob ginger, finely diced
- 2 teaspoons black mustard seeds
- ½ teaspoon turmeric
- 2 teaspoons garam masala
- ½ teaspoon asafetida
- ½ teaspoon ground cayenne
- 16 ounces mustard greens, chopped
- 1¼ cups extra-firm tofu
- ½ cup water
Heat the oil in a large skillet. Sauté the onion, garlic, chiles, and ginger until the onions are soft, about 5–10 minutes. Add the mustard seeds and cook until they begin to pop.
Add the remaining ingredients and cook until the mustard greens wilt and the tofu is warmed through, about 2–5 minutes.
PER SERVING Calories: 131 | Fat: 8 g |Protein: 4 g | Sodium: 34 mg |Fiber: 5 g |Carbohydrates: 14 g |Sugar: 5 g
Types of Tofu
Tofu comes in many forms. Moisture-rich silken tofu has a texture similar to panna cotta. Firm tofu has a springy texture and is rather dense. Extra-firm tofu is even firmer and has most of the water removed.