Plant-Based Saag Tofu with Greens and Peas
Ingredients
- 1 block of extra firm tofu, drained, rinsed and pressed for at least 1 hour, then cubed
- 4 cups of baby spinach
- 1/4 cup of arugula
- 1/2 cup kale
- 1/4 cup cilantro
- 1 medium onion, thinly sliced
- 2 tbsp olive oil
- 1 small Serrano pepper, finely chopped after removing the seeds
- 1/4 inch grated ginger
- 1/2 tsp cumin seeds
- 3 cloves garlic, minced finely
- 1 tsp garam masala
- Pinch of cayenne
- 2/4 tsp turmeric
- 1/4 tsp black salt
- Salt
- 1 tbsp oat flour or corn meal
Preparation
In a large bowl, add water and some ice cubes and set aside
Bring a large pot of water to boil and add all the greens and blanch for about 3 minutes.
Remove the greens using a slotted spoon and then transfer to the ice water.
After a minute, remove the greens and add them to a blender or processor along with the ginger and garlic. Process until smooth and set aside.
Heat a pot and add the olive oil, add the cumin seeds and sliced onions and sauté for 2 minutes. Add the black salt, regular salt and gently add the puréed greens, stirring constantly. Add turmeric, cayenne and stir again. Now add the garam masala. Check for seasoning and add more salt, if needed.
Tofu frying
Heat a non stick pan, add a stop of oil and gently place the tofu cubes and cook until all sides are golden brown. Add the cubes to the green curry and stir gently.
Serving
Serve with dairy free cream or butter.
