Spinach & Tofu (barefoot photos)

In my continual quest for GREEN dishes, I have been enjoying this fairly simple spinach and tofu meal. Saag aka Palak Paneer, is a delicious and satisfying staple of vegetarian Indian cuisine. Unfortunately, we live over an hour away from the nearest Indian supermarket, so don’t often have fresh Paneer (a type of Indian cheese) available. Tofu is substituted in this recipe, and while it is not a taste equivalent, it is nonetheless delicious in its own right.

INGREDIENTS

3 cloves minced garlic

1 chopped onion

2 T. canola oil

1/2 tsp. turmeric

1 lb. chopped fresh spinach

2 tsp. ground cumin

2 tsp. ground coriander

1/2 tsp. ground ginger

1/4 tsp. cayenne

1 lb. frozen spinach

14 oz. tofu, cubed in 1/2 inch cubes

2 tsp. arrowroot p[owder

1 C. rice milk

DIRECTIONS

Saute 3 cloves minced garlic with 1 chopped onion in 1 T canola oil and ½ t. turmeric until soft.

Add 1 lb. chopped fresh spinach. Continue to sauté.

Add 2 t. ground cumin, 2 tsp. ground coriander (freshly ground preferred), ½ tsp. ground ginger, and ¼ tsp. cayenne.  Cook until spinach wilted.

Add 1 lb. frozen spinach and continue to cook on low heat.

Meanwhile, sauté 14 oz. (container) of firm  tofu,  sliced into ½ inch cubes in 1 T. canola oil in no-stick frying pan until brown. Combine with spinach mixture. Cook 2-3 minutes  for flavors to meld.

Mix 2 tsp. arrowroot powder in 1 C. rice milk and stir into spinach mixture. Cook an additional 3 minutes.

Serve alone, or with fragrant basmati rice, or heat up a couple of spicy papaduum to eat alongside the “curry.”