Mustard greens or mustasa are not my favorite, but they symbolize the start of summer and my Dad’s garden. We end up with a mess of mustasa when the weather warms up, and we prepare it in many different ways. As Filipinos, we put it in some soupy dishes such as sinigang, and it’s traditionally eaten raw with fish, rice, and buro. Fresh mustasa almost looks like loose romaine leaves, but it has a slightly bitter taste.
One very easy way to cook mustasa is to gisa or sautee it with scrambled egg, onions, garlic, crushed fresh tomatoes and fish sauce, and then serve with rice. My Mom did just that today.
Since Mom is awesome, she also made a vegan version. She dropped the egg and fish sauce, and added tofu:
I added some Sriracha and it was a yummy way to enjoy mustasa! Now that I’m turning veganese, I’m curious about how else I can cook mustasa.
Do you have any suggestions for vegan dishes using mustard greens? Let me know! –Melissa