Saag Tofu "Paneer"
- 1 14-oz block extra firm tofu, pressed and cut into 3/4” cubes
- 3 Tbsp. + 1 tsp. extra virgin olive oil (divided)
- 2 tsp. rice vinegar (divided)
- 1 tsp. nutritional yeast
- 3/4 tsp. ground turmeric
- 1-1/2 tsp. salt (divided, plus more to taste)
- 1/2 cup raw cashews (soaked overnight and drained)
- 3/4 cup water
- 20 oz. frozen chopped spinach (defrosted)
- 1 medium yellow onion (finely chopped)
- 5 cloves garlic (minced)
- 2 Tbsp. minced ginger (about 1-1/2” piece)
- 2 tsp. ground coriander
- 1 tsp. ground cumin
- 1/4 tsp. garam masala
- 1/4 tsp. crushed red pepper flakes
- 1/4 tsp. ground black pepper (plus more to taste)
- In large bowl, add tofu, 1 tsp. olive oil, 1 tsp. rice vinegar, nutritional yeast, turmeric and 1/4 tsp. salt. Gently toss until tofu is evenly coated in turmeric mixture. Marinate approximately 15 minutes.
- In high-speed blender, blend cashews and water on high for 1-2 minutes or until smooth with the consistency of heavy cream. Set aside.
- Place defrosted spinach in clean kitchen towel and wring out excess liquid. Place spinach in food processor and puree until mostly smooth, about 1 minute. Set aside.
- In large nonstick pan, heat 1 Tbsp. olive oil over medium-high heat. Add tofu and let cook, stirring often, for approximately 5 minutes or until tofu is starting to brown on the edges. Remove from pan and set aside.
- In large nonstick pan, add remaining 2 Tbsp. olive oil over medium heat. Add onion, garlic and ginger, stirring frequently for 10 minutes or until evenly lightly browned.
- Add coriander, cumin, garam masala, red pepper flakes, black pepper and 1/2 tsp. salt. Saute 3 minutes, stirring often, until spices are very fragrant.
- Add tofu, spinach, cashew cream, 3/4 tsp. salt and 1 tsp. rice vinegar. Let simmer 1-2 minutes or until completely warmed through. Season to taste with additional salt and pepper, if needed. Serve immediately.
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