Skip to main content
Kenyan Braised Collard Greens with Spiced Tofu & Fried Peanuts
2 or 4 Serving Dinner

Kenyan Braised Collard Greens

with Spiced Tofu & Fried Peanuts

This dish was inspired by the Kenyan staple, Sukuma Wiki, featuring fragrant ginger-braised collard greens. In place of typically used ground beef, our plant-based version has crispy morsels of tofu, seasoned with cumin and coriander. We start the dish by frying peanuts in the cooking oil to infuse every bite with toasty richness and top it all off with the added crunch from the nuts.

Tags: Gluten-Free High-Protein Chef's Choice High Fiber
Cook Time
2 Servings  |  35 min 4 Servings  |  45 min

Nutrition (per serving)

CALORIES
800
FAT
36g
CARBOHYDRATES
90g
PROTEIN
35g

Get Recipes Delivered

INGREDIENTS

  1. 2 tbsp peanuts
  2. 10 oz organic extra firm tofu, patted dry and crumbled
  3. 1/4 cup cornstarch
  4. 1 tsp ground cumin
  5. 1 tsp ground coriander
  6. 1 red onion, peeled and chopped
  7. 1 oz ginger, peeled and minced
  8. 2 garlic cloves, peeled and thinly sliced
  9. 14.5 oz fire roasted diced tomatoes
  10. 6 oz collard greens, destemmed and leaves chopped
  11. 2 tsp mushroom powder
  12. 1 lemon, half juiced and half cut into wedges
  13. 8.8 oz precooked brown rice
  14. 3 tbsp vegetable oil
  15. Salt
  16. Pepper
Allergens: peanut, soy
Tools: Microwave, Aluminum foil, Large nonstick skillet with lid
Cook Time
2 Servings  |  35 min 4 Servings  |  45 min

Nutrition (per serving)

CALORIES
800
FAT
36g
CARBOHYDRATES
90g
PROTEIN
35g

Get Recipes Delivered

INSTRUCTIONS

1
Fry the peanuts

Heat 2 tbsp vegetable oil in large nonstick skillet over medium heat. Add peanuts and cook until golden brown, tossing occasionally, 3 to 4 minutes. Transfer to small bowl using slotted spoon, leaving oil in skillet, and set aside.

2
Cook the tofu

Combine tofu and cornstarch in medium bowl and toss to coat. Heat peanut oil in same skillet over medium-high heat. Add tofu and cook until dark golden brown and crispy in places, 7 to 9 minutes. Add just 1 tsp cumin, just 1 tsp coriander, and a pinch of salt and pepper and cook until fragrant, 1 to 2 minutes. Transfer to plate and cover to keep warm. Wipe skillet clean.

3
Braise the greens

Heat 1 tbsp vegetable oil in same skillet over medium-high heat. Add onion, ginger, and garlic and cook until softened, 3 to 5 minutes. Add tomatoes, collard greens, mushroom powder, and 1 tsp salt. Cover and reduce heat to medium-low. Cook, stirring occasionally, until greens are tender, 15 to 20 minutes. Off heat, stir in lemon juice and season to taste with salt and pepper.

4
Heat the rice and serve

Make small tear at top of rice bag and microwave bag for 1 minute. Divide rice between serving bowls and top with Kenyan braised collard greens. Top with spiced tofu and fried peanuts and serve with lemon wedges. Karibu chakula! (TIP: You can also combine precooked brown rice and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)

5
CULINARY NOTES:

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.

SIMILAR RECIPES

signed-out