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)
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INGREDIENTS
- 2 tbsp peanuts
- 10 oz organic extra firm tofu, patted dry and finely 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
- 2 tsp Worcestershire 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)
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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. (4-servings: use ¼ cup vegetable oil)
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 cumin, 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.
Meanwhile, 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, Worcestershire 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-servings: use 2 tbsp vegetable oil, 2 tsp salt)
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: If you don’t have a microwave, combine rice and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)
SIMILAR RECIPES
Taiwanese Tofu Lettuce Cups with Dates & Gingered Rice
Pesto Beet Bowls with Lemon-Chive White Beans & Wild Rice
Almond Butter Tofu Bowls with Gai Lan & Sticky Rice
