Name: Seared Tofu with Spiced Mustard Greens
Ingredients: salt; turmeric; ground cumin; paprika; garlic; ground coriander; block extra-firm tofu; mustard greens; onion; ghee; brown mustard seeds; cream cheese; vegetable oil

Liana Krissoff

Seared Tofu with Spiced Mustard Greens

Preparation info

Difficulty
Easy

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

WITH sweet tomato chutney

ALSO GOOD WITH lightly spiced basmati rice OR cranberry-orange wild rice

You’ll have plenty of greens to go around, so, if you’d like, cook more tofu (a large griddle would be useful here) to serve more people or for a more substantial plate, or cook a pot of rice to round out the meal.

Ingredients

2 bunches (1 pound/455 g) mustard greens, washed and finely chopped (remove stems thicker than a pencil)
3 tablespoons vegetable oil or ghee, or more, if needed
1 large onion, sliced
Salt
2 cloves garlic
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon ground cumin
¼ teaspoon turmeric
1 teaspoon brown mustard seeds
2 to 3 tablespoons cream cheese
1 (14-ounce/400-g) block extra-firm tofu

Method

Morning

Pack the mustard greens into the slow cooker and pour in 1½ cups (360 ml) water.

In a large skillet or sauté pan, heat 1 tablespoon of the oil over medium-high heat. When it shimmers, add the onion and a good pinch of salt. Cook, stirring frequently, for 5 minutes, then add the garlic and cook for another 2 minutes. Scrape half of the onion mixture into the cooker over the greens. Sprinkle in the coriander, paprika, cumin, turmeric, and 1 teaspoon salt. Cover and cook on low for 8 hours.

Continue to cook the remaining onion mixture in the skillet over medium-low heat until very deeply browned and soft, adding a splash of water, if needed, to keep the onion from sticking, 10 to 15 minutes. Add the mustard seeds and set aside in the skillet until evening.

Evening

Reheat the onion and mustard seed mixture.

Using an immersion blender, puree the ingredients in the cooker until very smooth, adding the cream cheese and blending to incorporate it. Season with salt, if needed, and cover to keep warm.

Cut the tofu into slabs or small squares ¼ to ½ inch (6 to 12 mm) thick and pat dry with a paper towel. In a large skillet or sauté pan (or using a large griddle), heat the remaining 2 tablespoons oil over medium-high heat. When it shimmers, add the tofu in a single layer (work in batches if necessary, with more oil) and cook without disturbing it until nicely browned, 3 to 5 minutes. With a thin metal spatula, turn the tofu and brown the other side, then transfer to the puree in the cooker. Top with the sautéed onion and serve.