This recipe is a very liberal adaptation of several recipes in Richa Hingle’s wonderful Vegan Richa’s Indian Kitchen. I’m serving it with quinoa and with a thickened version of this curried daal.

  • 1 tsp coconut oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 4 garlic cloves, minced
  • 1-inch knob ginger, minced
  • 12 oz. package of firm tofu (no need to squeeze the water), cut into 1/2-inch cubes
  • 1 large, ripe tomato, thinly sliced
  • 1 enormous bunch of collards, de-stemmed and sliced into thin ribbons
  • 1/4 cup water

Heat up oil in heavy pan. When hot, add cumin and coriander seeds and toast for 30 seconds. Add garlic and ginger and toast for another 30 seconds. Add sliced tomato and tofu cubes and sauté for 1-2 minutes. Add collard ribbons and water, cover, and reduce heat. Continue to cook for about 15 minutes, or until collards are soft to your taste.

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