My 1.5 year old is not the easiest to please when it comes to food. But he ate about 2 adult servings of this, along with the rest of us. Need I say more?
This is a milder flavor than some other versions of the dish. I’m not a fan of the traditional cumin or garam masala, so I didn’t use them. You could add them! But it’s got amazing flavor as is.
Vegan Tofu Saag Paneer
- 1 lb frozen spinach
- 1 medium onion diced small
- 2 frozen Dorot brand ginger cubes more if you like a stronger flavor
- 3 frozen Dorot brand garlic cubes more if you like a stronger flavor
- 2 tablespoons tomato paste
- 3 tablespoons miso
- 1 teaspoon salt
- 2-3 cups cherry tomatoes optional
- 1 block sprouted extra firm tofu cubed
- 1/2 can coconut milk or equivalent in other nondairy milk
- For optional roasted tomatoes: preheat oven to 400f. Arrange 2-3 cups cherry/grape tomatoes on a parchment-paper-lined baking sheet and bake for about 45 minutes or until beginning to blacken.
- Heat large skillet on medium high.
- Sautee onions until translucent. (You do not need to add oil. Just keep stirring so it won't burn.)
- Add garlic and ginger and sautee until fragrant.
- Add frozen spinach and cook, stirring, for 3 or 4 minutes.
- Mix tomato paste, miso, and salt into about 2 cups of water, then add to spinach mixture.
- Add tofu and roasted tomatoes and incorporate well. If there's not enough liquid to allow the mixture to simmer for 10 minutes or so, add a half cup of water at a time as needed.
- Reduce heat to low and allow the mixture to cook and the liquid to reduce, stirring regularly (be gentle so tofu doesn't crumble).
- After cooking down until still very wet but not sitting in a pool of liquid, add the coconut milk and stir gently until well incorporated. If mixture is too thick for your preference, add a half cup of water at a time and allow to heat before serving.
- Serve over brown rice and enjoy!