Happy New Year! After some years without posting, I'm delighted to share a recipe with you that's too good to keep to myself. Tangy tofu "paneer" in a mildly spiced creamy spinach sauce. In this dish, tofu chunks are baked in a miso and lemon juice marinade that creates a wildly convincing cheesy flavor and texture. This is a simple recipe for a quick healthy dinner full of good-for-you greens. Serve up with roasted cauliflower and rice!
1 12 oz. pack firm or extra firm tofu
1 Tbs. miso paste (any kind, I used white miso paste)
2 Tbs. olive oil
juice of 1 lemon
1 onion, finely diced
4 cloves garlic, finely minced
1/2 tsp. red pepper flakes (optional
1 tsp. turmeric powder
1 tsp. cumin
1 tsp. coriander
1 tsp salt (more or less to taste)
3 blocks frozen spinach (defrosted - or fresh if it's available to you!)
2 6 oz. cans full fat coconut cream (if you can't find coco cream, buy coconut milk and use a spoon to carefully separate the full fat cream top from the coconut water)
Preheat oven to 375 and press tofu in a tea towel to drain moisture. In a small bowl, mix together the miso paste, olive oil, and lemon juice. Slice the tofu into medium-sized chunks and toss with the miso mixture. Spread on a baking pan and place in the oven for 20 minutes or until lightly browned. While the tofu is baking, start the saag! In a large pan, sauté the onion in a few tablespoons of olive oil on medium heat until translucent. Add the garlic, red pepper flakes, turmeric, cumin, and coriander and sauté to toast the spices. Add the spinach and salt and continue to sauté for 5 minutes. Turn the heat down to low and add the coconut cream, leaving out the thin coconut water if possible. You can purchase coconut cream that has a higher content of this fatty cream. Add the baked tofu and simmer on low for 10 minutes to meld flavors. Taste for salt and spice and alter as desired.
Enjoy!
NRG
