This is a cross between a saag and palak paneer. Here we marinate the tofu to give it a slightly lighter texture and sour note. It’s very easy to throw together so long as you remember to thaw the frozen spinach!
To squeeze the tofu you can put something heavy on it, use a tofu press OR squeeze it between your hands taking care not to crumble it.
Ingredients
1 block tofu, squeezed
1 lemon, juiced
2 Tbl water
½ Tbl sesame oil
2 tsp apple cider vinegar
2 Tbl nutritional yeast
½ tsp salt
250 g frozen spinach, thawed
1 can coconut cream
1 tsp cumin seed
2 cloves garlic, minced
¼ inch fresh ginger, minced
1 small onion, finely chopped
1 can tomato, diced
2 tsp garam masala
2 tsp ground coriander
pinch ground cardamom
pinch chilli (Kashmiri is nice)
1 tsp salt
Splash of tamri to taste
Method
Preheat oven 180.
Mix lemon juice, water, sesame oil, apple cider vinegar, nutritional yeast and salt together. Add cubed tofu. Gently coat in marinade. Transfer to a ovenproof dish and bake for 15 minutes.
Thaw & blend spinach with coconut cream.
Heat a medium saucepan and dry toast cumin seed for ~ 1 min until aroma released. Add garlic, ginger & onion adding a little oil or water to prevent sticking. Simmer until onion is soft.
Mix in tomato and salt. Bring to simmer.
Add spinach coconut puree, tofu, garam masala, ground coriander, cardamon and chilli. Stir gently together. Add more water as needed. Simmer at a low heat for 15 minutes.
