Palak Paneer with Curried Tofu

-
Shelley Million sent me this super minimalist baker recipe for saag paneer with tofu in place of the cheese! I've tried a saag recipe or two and wasn't thrilled, but this one is different - we loved it. Here's a slightly simplified version that also incorporates tips from Munira -- in particular, using a mix of greens like Power Greens (kale, spinach, chard, etc.) from Costco.

Ingredients

2 T canola oil
2 tsp cumin seed
2 T ginger, minced
1 onion, chopped
1 serrano, habanero, or jalapeno pepper, diced
4 cloves garlic, diced
1 cup cilantro, chopped
6+ cups Power Greens (from Costco) or spinach
1/2 cup vegetable broth

1/2 cup cashews, soaked in water and pureed
2 tsp curry powder
1 tsp garam masala

Tofu:
15 oz block firm tofu, pressed
1 1/2 tsp curry powder
1 T soy sauce
2 tsp nutritional yeast

Garnish (optional)
garam masala, cilantro

Instructions

Cover the cashews in water to soak.

Prepare the tofu: Press the tofu to get some of the liquid out, then cut into cubes and put in a mixing bowl. Sprinkle on the curry powder, soy sauce, and nutritional yeast, and gently toss. Place on silicon-lined cookie sheet and bake for 15 minutes. Turn off oven and let it sit a bit; then remove from oven and set aside to cool.

Saute cumin seed, ginger, salt, and serrano pepper in oil; add onion and cook until it is soft and translucent, about 5 minutes. Add garlic and cilantro and saute for a couple more minutes.  Add the greens and broth, and cook down down to wilt the greens. Turn off the heat and let it cool a little.

Puree the soaked cashews.Then, puree the greens. Mix in the pureed cashews, curry powder and garam masala. Taste and adjust flavors as needed.

Serve over tofu and garnish with garam masala. Goes well with roti or rice.









Popular posts from this blog

Za’atar Roasted Tofu with Chickpeas, Tomatoes and Tahini

-
Image
Judy and Robert made a variation of this delicious NYTimes recipe for Za’atar Roasted Tofu With Chickpeas, Tomatoes and Lemony Tahini for lunch before we enjoyed a beautiful hike through redwoods at Robert's Regional Recreation Area . Below is a variation close to what they made, and I want to replicate! Ingredients 14 oz firm tofu, drained 1 can chickpeas, drained, rinsed and patted dry 1 pint cherry or grape tomatoes (can also try butternut squash) 1 (8-ounce) bag leafy greens, such as baby spinach, baby kale, arugula, or mixed greens Salt and pepper Marinade: 3 garlic cloves, diced 2 lemons 2T oil 1 1/2 T za’atar dry spice mix  1 tsp dried oregano or marjoram 1/2 cup chopped flat-leaf parsley 2 T soy sauce (for 2nd half of marinade, used on tofu) Dressing: 1/4 C tahini 1 T honey 2T water Farro, barley, wild rice medley, or other grain, for serving Instructions Heat oven to 425 degrees. Cut the drained tofu into 1/2-inch-thick slices. Combine the chickpeas and tomatoes on a half...
Read more

Mushroom White Bean Gratin

-
Image
Elsa made this dish for a dinner party a couple of times, served with a salad. It was so good; I loved the rich flavor from the white beans and veggies and crusty bread -- so much that I bought a 6-qt cast iron dutch oven largely so I could try this out. The recipe below I've adapted some to add more veggies and a mix of fresh herbs. Ingredients 1/4 C oil 1 leek (or onion), finely chopped 3 large carrots, cut in 3/4" pieces 3 large celery, chopped (optional) 1 large potato, chopped (optional) (or other root veggies) 10 oz mushrooms, sliced 4-5 cloves garlic, minced 2 T flour 1 C water 3/4 tsp salt 1/4 tsp pepper 1 T tomato paste OR 1 can diced tomatoes 1/2 tsp thyme 1/2 C dry sherry 30 oz white beans (cooked, or two 15 oz cans) 4-5 slices country bread, cut in 1/2" cubes 1/4 C oil (olive or canola) 1/4 C minced parsley OR mix of fresh herbs (basil, thyme, rosemary, sage) chopped Instructions Chop and dice the veggies. Whisk together the flour and water.  Saute onion (with...
Read more

Whole Wheat Bread

-
Image
When we visit Robert and Judy, we often get to sample Robert's latest delicious homemade bread.  Robert shared with me the NYTimes recipe he follows for no-knead bread . He uses this recipe (also below, with whole wheat) with all whole-wheat flour, but suggested that I use some white flour the first time. I bought a 6 qt enamel dutch this week for this purpose, using it for the first time yesterday to make a yummy mushroom white bean gratin . Today I gave the bread a go. It turned out great! Definitely doing this again. Ingredients 1 C white flour 2 C whole wheat flour (or 1 C rye, 1 C whole wheat) 1/4 tsp instant yeast 1 1/2 tsp salt  1 5/8 C water (note: maybe more with whole wheat) Wheat bran or corn bran for dusting optional additions to dough: 1 C chopped walnuts, OR 2 T finely chopped rosemary 1 C kalamata olives Time needed: 18 hours + 2 hours + 40 min Instructions In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be...
Read more