Tofu Curry with Mustard Greens by Bryant Terry : Foodwise

Ingredients

• 14 to 16 ounces extra-firm tofu, cut into ½-inch cubes
• 3 tablespoons plus 2 teaspoons extra-virgin olive oil
• ¾ teaspoon salt, divided
• ¼ teaspoon mustard seeds
• 1 white onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1½ teaspoons ground turmeric
• ½ teaspoon cumin seeds
• 6 cardamom pods
• ½ teaspoon chili powder
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon ground ginger
• 1 (14-ounce) can chopped tomatoes
• 1 heaping tablespoon chunky peanut butter
• 1 jalapeño chile, seeded and minced
• 3 cups vegetable stock
• ¾ pound mustard greens, stemmed and cut into bite-sized pieces
• 2 bay leaves
• 2 tablespoons chopped cilantro