A flavorful vegan twist on the classic Indian dish, Saag Paneer, substituting tofu for paneer cheese. This dish is packed with protein and nutrients from tofu and spinach, and the aromatic spices create a rich and satisfying flavor profile.
Ingredients: 1 block firm tofu, pressed and cubed. 2 tablespoons olive oil. 1 onion, chopped. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon turmeric. 1/4 teaspoon cayenne pepper optional. 1/2 teaspoon salt, or to taste. 1 large bunch spinach, chopped. 1/2 cup coconut milk. 1 tablespoon lemon juice.
Instructions: In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent. Add minced garlic and ginger, saut for another minute. Stir in ground cumin, coriander, turmeric, cayenne pepper, and salt. Add cubed tofu to the skillet and cook until lightly browned on all sides. Add chopped spinach to the skillet and cook until wilted. Pour in coconut milk and stir well. Let simmer for 5 minutes. Stir in lemon juice and adjust seasoning if necessary. Serve hot with rice or naan bread.
Prep Time: 15 minutes
Cook Time: 20 minutes
Van Chuonglus
