When the hot weather hits and the grills are smoking, there is most certainly a place for vegan cuisine. And, really, you don’t have to be vegan to enjoy it. It’s light, healthy and can be pretty easy to make. Pick up a copy of renowned vegan cook and author Bryant Terry’s new book, Afro-Vegan, and pump up the flavor with African, Caribbean and Southern influence.

I was inspired to make this dish after seeing a recipe for Tanzanian fish curry in The Taste of Africa, by Rosamund Grant and Josephine Bacon. My version is pretty straightforward: the tofu makes it hearty and satisfying, the greens are tender and give the dish a nourishing feel, and the curried broth brings everything together.

Reprinted with permission from Afro-Vegan