finally a decent tofu dish
So we’ve been quarantined for…forever now, and I’ve made every recipe you can imagine. In terms of meatless, I’ve enjoyed The New York Times’ tofu with green beans and chili crisp. And their Indian Butter Tofu is incredible but a lot of work. Last night I found a new recipe for Meatless Monday—it’s a sort of sag with tofu and I added roasted cauliflower to it and it was delicious, and healthy and filling! It’s this recipe but I changed it a bit: I sauteed shallots and ginger for 5 minutes then added all the spices. After about a minute, I added baby spinach until it wilted and then pureed that mixture in a food processor. Then I added in roasted cauliflower and the sauteed tofu. See recipe below!
Saag Tofu and Veggies
1 onion, chopped
1 tsp minced ginger
1 tsp cumin
1/2 tsp fennel seeds
1 tsp coriander
1/2 tsp red pepper flakes
1/4 tsp tumeric
12-16oz baby spinach
1 package firm tofu
1/2 cup greek plain yogurt mixed with 1/4 tsp cornstarch
Optional: roasted vegetables like broccoli, cauliflower, etc.
Heat 1 tbsp canola oil in large pot over medium high. When hot, saute chopped onion and minced ginger (or used store-bought minced ginger in a jar). Cook until soft, then add all the spices. Cook for 5 minutes until fragrant, stirring often.
Add spinach in bunches. (If pan starts to scorch add a few gulps of chicken broth.) Cook until spinach is all wilted. Add salt and pepper to taste.
In the meantime, heat frying pan over high heat and add 1 tbsp canola oil. When hot, add cubed tofu and cook shaking pan until tofu cubes are lightly browned, about 10 minutes.
Puree spinach mixture in food processor until smooth. Add back to pot. Then add yogurt-cornstarch mixture and stir. Add browned tofu cubes and taste for salt/pepper seasoning. Optional: add roasted vegetables.