African-Style Vegetable Curry

Total Time
1 hr
10 min
20 min


extra firm tofu

14 oz

table salt

½ tsp

black pepper

¼ tsp

canola oil

1 tsp

uncooked onion(s)

1 medium, chopped

garlic clove(s)

2 medium clove(s), finely chopped

jalapeño pepper(s)

½ medium, seeded and finely chopped

curry powder

1½ tsp

ginger root

1 tsp, grated, peeled fresh

fat free reduced sodium vegetable broth

1½ cup(s)

canned diced tomatoes

14½ oz

salted creamy peanut butter

1 Tbsp

uncooked mustard greens

½ pound(s), trimmed and coarsely chopped

unsalted dry roasted peanuts

2 Tbsp

cooking spray

1 spray(s)


  1. Place tofu between 2 flat plates. Weight top plate with heavy can or cast-iron skillet until tofu bulges at sides but does not split. Let stand about 30 minutes; pour off excess liquid.
  2. Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray.
  3. Cut tofu into 1/2-inch cubes; spread to form single layer in prepared pan. Sprinkle tofu with 1/4 teaspoon of salt and pepper and lightly spray with nonstick spray. Roast tofu until golden, stirring once, 20–25 minutes.
  4. Meanwhile, heat oil in large heavy skillet over medium-high heat. Add onion and cook, covered, stirring occasionally, until softened, about 5 minutes. Add garlic, jalapeño, curry powder, and ginger and cook, stirring constantly, just until fragrant, about 30 seconds. Stir in broth, tomatoes, peanut butter, and remaining 1/4 teaspoon of salt and bring to boil. Stir in mustard greens, in batches, and return to boil. Reduce heat and cook, covered, until greens are tender, about 5 minutes. Stir in tofu and cook until heated through, about 1 minute. Spoon evenly into 4 dishes and sprinkle with peanuts.
  5. Per serving: 1 1/4 cups curry with 1/2 tablespoon peanuts


For an extra 2 SmartPoints, accompany each serving of curry with 1/3 cup of cooked brown rice.

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