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.
Nutrition (per serving)
Get Recipes Delivered
INGREDIENTS
- 2 tbsp peanuts
- 10 oz organic extra firm tofu, patted dry and crumbled
- 1/4 cup cornstarch
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 red onion, peeled and chopped
- 1 oz ginger, peeled and minced
- 2 garlic cloves, peeled and thinly sliced
- 14.5 oz fire roasted diced tomatoes
- 6 oz collard greens, destemmed and leaves chopped
- 2 tsp mushroom powder
- 1 lemon, half juiced and half cut into wedges
- 8.8 oz precooked brown rice
- 3 tbsp vegetable oil
- Salt
- Pepper
Nutrition (per serving)
Get Recipes Delivered
INSTRUCTIONS
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.
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.
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.
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.)
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
Crispy Lemon Chick'n with Brown Rice & Gai Lan
North African Butter Bean Bowls with Carrot Tahini & Spicy Hazelnut Harissa
General Tso’s Tofu with Quinoa & Steamed Broccoli
