Friday, March 18, 2011

saag tofu

We love Indian Food. Living in the Lower Haight we were surrounded by a ton of amazing Indian restaurants. However, in NYC we haven't really found one close to our house that we love just yet, so when we got the craving for some saag paneer, we just decided to make it. But we made it vegan, because well, we did. It turned out ridiculously delicious, and made plenty for leftovers. It was also pretty easy, so I imagine this might become a staple around our house. Let's get down to business.

2 pounds Frozen Spinach
1 medium Onion, diced
2 cups Unsweetened Soy Milk
1 pound Extra Firm Tofu, cut into 1/2 inch cubes
1 Tomato, chopped
4 cloves of Garlic, chopped
1 Tbsp. minced Ginger
2 Tbsp. Garam Masala
1 Tbsp. Chili Powder
1/2 tsp. Tumeric
2 Tbsp. lemon juice
2 Jalapenos, small dice
2 Tbsp. Safflower Oil (or your favorite cooking oil)
Salt and Pepper to taste
Cooking Spray

Preheat your oven to 375 degrees. Spray a baking sheet with cooking spray and place your tofu in a single layer on it. Sprinkle the tofu with one of the tablespoons of garam masala and some salt. Spray it again with the cooking spray and place in the oven to bake for 20 minutes.

While the tofu is cooking, place a large pot over medium heat. Add your oil, onions, garlic, ginger, tomato, and jalapenos and saute' for 4-5 minutes. Add the spinach and cover. Stir every few minutes until the spinach is defrosted. (If you defrosted your spinach ahead of time, or if you are using fresh spinach, just continue on.) Once the spinach is ready add the soymilk, and all of the spices, and season with salt.

Right about now your tofu should be ready to go. Here is where you have to make an important decision: Do I want to blend the spinach so that I have a uniform consistency, or do I want texture and chunks? We chose texture, if you want it smooth, go ahead and get your immersion blender. We can wait.

Done? OK. Add the tofu into the pot and simmer for just a few minutes so that everything is at a consistent temperature. Season again with salt and pepper, and serve with rice, naan, or both.

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