Tofu Paneer Saag
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Cook time: 
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Serves: 4
 
Ingredients
  • ½ lb extra firm tofu (or approximately half of a package)
  • 1 tsp turmeric
  • salt
  • 1 tbsp. extra virgin olive oil
  • 1 tbsp. nutritional yeast
  • 16 oz package frozen chopped spinach, thawed (or 1 lb of steamed and chopped fresh spinach)
  • 1 white onion, finely chopped
  • 4 cloves garlic, minced
  • 1 square inch of ginger, peeled and minced (approximately 1 tbsp.)
  • Optional: ½ tsp cayenne or ½ jalapeno (adjust to desired spice tolerance)
  • ½ tsp garam masala
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • ⅓ - ½ c canned light coconut milk (if swapping for other milk, start with ¼ c so as to not thin out the spinach too much)
Instructions
  1. Cut tofu into thin squares, approximately 1 inch by 1 inch, and less than half an inch thick. Place in a single layer on paper towel, cover in more paper towel, and put something flat and heavy on top to press. Check after 15 minutes and replace the paper towel if necessary. Allow to press an additional 15 minutes, up to 1 hour. After pressing, toss with turmeric, a little salt, olive oil, and nutritional yeast. Let sit until ready to use, at least 5 minutes.
  2. Meanwhile, line a nonstick pan with water or nonstick spray. Add the onions, ginger, garlic, and pepper (if using). Sauté until it is evently light/medium brown (approximately 15 minutes). If the mixture gets too dry or starts to burn, add additional water.
  3. Add the garam masala, coriander, and cumin to the onion mixture. Stir and cook for approximately 3 minutes.
  4. Squeeze your thawed spinach to remove excess moisture (a little is okay). Place in the blender or food processor and add the onion/spice mixture. Blend until smooth.
  5. Wipe out the nonstick pan and heat over medium/high heat. Spritz with nonstick spray and layer the tofu in the pan so that each piece as one side touching the pan. Cook without stirring/shaking for a few minutes, so that one side is brown. Then flip tofu pieces and cook until lightly colored on the other side. Remove from pan and set aside.
  6. Return spinach to pan (no need to clean unless there is burnt tofu bits) add salt to taste and a little water (enough so you can easily stir but it is not at all liquidy, for me that was ¼ c). Stir and cook until warm. Stir in the coconut milk, tasting and adding more as desired. Add the tofu and stir to incorporate.
Notes
Recipe based on the Saag Panner from Aarti Party (Aarti Sequeira)
If you aren't a fan of tofu, you can add canned or sautéed mushrooms, chickpeas, cooked fake chicken (or real chicken), or any other favorite mix ins (am I weird if I thought "Broccoli"?) after the coconut milk.
If you swap out the coconut milk for any dairy milk, turn the heat off before hand otherwise the dairy may curdle.
Nutrition Information
Serving size: ¼ recipe Calories: 175 Fat: 12 Carbohydrates: 12 Fiber: 5 Protein: 10
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2014/04/09/tofu-paneer-saag/