Vegan Saag Tofu Curry
Ingredients
- 1 block extra firm tofu
- 4 cups baby spinach
- 1/4 cup arugula
- 1/2 cup kale
- 1/4 cup cilantro
- 1 medium onion
- 2 tbsp olive oil
- 1 small Serrano pepper
- 1/4 inch grated ginger
- 1/2 tsp cumin seeds
- 3 cloves garlic
- 1 tsp garam masala
- Pinch of cayenne
- 1/2 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, then process until smooth and set aside.
Heat a pot and add the olive oil, then 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, then add the garam masala.
Check for seasoning and add more salt, if needed.
Pan-fried tofu
Heat a non-stick pan, add oil and gently place the tofu cubes, then cook until all sides are golden brown.
Add the cubes to the green curry and stir gently.
Serve with dairy-free cream or butter.
Notes
This recipe is a plant-based twist on saag paneer, inspired by Indian cuisine and suitable for vegan diets.
Press the tofu for at least 1 hour before cubing to remove excess moisture.
Enjoy this meal for its health benefits and comforting flavors.
