You can’t go wrong with creamy spinach dotted with cubes of savory baked tofu in place of the traditional paneer.
Yield: 4 servings
Time: 25 minutes
- baking sheet
- large, deep frying pan
- wooden spoon
- 1 pound extra-firm tofu, patted dry and cubed
- 2½ T soy sauce
- 2 T sesame oil or ¼ c water
- 1 small yellow onion, minced
- 4 cloves garlic, minced
- 1 T fresh ginger, minced
- 1 pound frozen spinach, thawed (or 2 c cooked)
- 1 T curry powder
- 1 t cumin
- ½ c milk
- 2 t coriander
- 1 t salt
- pinch cayenne
Preheat oven to 350.
Toss tofu with the soy sauce and let sit for 5 minutes.
Oil the baking sheet.
Transfer the tofu and soy sauce to the baking sheet and arrange in a single layer. Roast for 15 minutes.
Meanwhile, heat the oil or water over medium-high heat. Sauté the onion, garlic, and ginger, and sauté for 5 minutes, stirring frequently.
Add spinach, reduce heat to low, and cook for 5 minutes, stirring occasionally.
Stir in the tofu, any remaining soy sauce, and the rest of the ingredients, and cook another 5 minutes.
Serve hot with rice or your favorite grain.
I (barely) restrained myself from calling this "palak paneerly," but I did want to mention something about the name. You might know the traditional dish as saag paneer, but that term isn’t always accurate. Palak means "spinach," while saag means "leafy greens." If you’re using mixed greens, go ahead and call it saag. But when it’s all spinach, the correct term is palak.
Adapted from the recipe for "Tofu saag" in The 30-Minute Vegan – read my review.