Vegan Saag Paneer (with Tofu)
- 1 small onion
- 15 ml ginger, grated (1T)
- 3 cloves garlic, minced
- 312 g spinach
- 30 olive oil (2T)
- 450 g extra firm tofu (press to remove moisture) cut into 1/2 - 1 inch cubes
- 5 ml turmeric (1 tsp)
- 250 ml vegetable broth (1 cup)
- 15 ml lemon juice (2T)
- 5 ml ground cumin (1 tsp)
- 5 ml garam masala (1 tsp)
- 5 ml Asian chili paste (sambal oelek) (1 tsp)
- 10 ml granulated vegan sugar (2 tsp)
- 3 ml salt (1/2 tsp)
- 125 ml coconut milk, full fat (1/2 cup)
Place onion, ginger, garlic and spinach in food processor. Pulse, stopping to stir up everything a few times. You may need to do this in batches, depending on the size of your food processor bowl. Stop when spinach is very finely chopped, just shy of becoming blended.
Heat the oil in a large skillet over medium-high heat. Add tofu. Cook about 10 minutes, until tofu cubes begin to brown lightly and crisp up, tossing a few times to ensure even cooking on all sides.
Sprinkle turmeric over tofu and toss a few more times to coat the tofu cubes.
Add spinach mixture - broth, lemon juice, cumin, garam masala, chili paste, sugar and salt. Stir a few times to mix everything up. Reduce heat to medium and allow to simmer about 10 minutes, until most of the liquid has cooked off.
Add coconut milk, and cook another minute. Mixture should be thick and creamy.
A favourite recipe of Alexa and Chris.