Afro-Caribbean Coconut Collard Curry with Seared Tofu

Ingredients

• 14 oz extra firm tofu, pressed and cut into 1-inch cubes
• 2 tbsp coconut oil, divided
• 3 tbsp Salted Perfection Lafayette Select Blend, divided
• 1 medium yellow onion, diced
• 1 red bell pepper, seeded and diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp tomato paste
• 1 can (13.5 oz) full-fat unsweetened coconut milk
• 1 lb fresh collard greens or spinach, tough stems removed and leaves chopped
• 1/4 cup vegetable broth (optional, for consistency)

Instructions

1. First, we must address the water content in the tofu. After pressing it to remove excess moisture, toss the cubes in 1 tablespoon of the Salted Perfection Lafayette Select Blend. This surface seasoning aids in crust formation.
2. Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the tofu in a single layer. We are looking for the Maillard reaction here—browning the proteins and sugars to create depth. Sear for 3-4 minutes per side until golden and crisp. Remove tofu and set aside.
3. Reduce heat to medium and add the remaining tablespoon of coconut oil. Add the onion and red bell pepper. Sauté for 5-6 minutes until the vegetables undergo thermal breakdown and soften.
4. Add the garlic, ginger, and tomato paste, stirring constantly for 1 minute. Then, stir in the remaining 2 tablespoons of Salted Perfection Lafayette Select Blend. This step is called 'blooming' the spices; it releases fat-soluble flavor compounds that water-based liquids cannot extract.
5. Pour in the coconut milk and vegetable broth (if using). Whisk gently to emulsify the tomato paste with the coconut fat. Bring to a gentle simmer.
6. Add the chopped greens. If using collards, they contain tough cellulose structures, so cover and simmer for 10-12 minutes to tenderize. If using spinach, 3-4 minutes uncovered is sufficient.
7. Return the seared tofu to the pan, tossing gently to coat in the curry sauce without destroying the crust texture. Simmer for 2 more minutes to unify the thermal load. DUNZO!