You honestly won’t even miss the dairy PLUS this dish is packed with so much nutrition — magnesium, folate, anti-inflammatory spices, fiber, on and on.
Did I mention it’s delish?
I hope you ❤️ it.
RECIPE
Yield
4 servings
Ingredients
- 2-3 cups of frozen spinach (or 4-6 cups of fresh spinach)
- 1 firm tofu
- salt and cumin to sprinkle
- oil
- 1/2 tsp cumin seeds
- pinch of nigella seeds
- 1 tbsp of oil
- 1/2 large red onion
- 4 garlic cloves
- a knob of ginger
- 1/2 tsp turmeric
- 1.5 tsp cumin
- 1.5 tsp coriander
- 1/4 tsp cayenne
- a pinch of hing
- 1 cup tomato purée
- salt and pepper
- fresh cilantro
- a sprinkling of garam masala
- a sprinkling of cayenne
Method
Cook the spinach with a little water and purée.
Squeeze the water out of the tofu by placing a weighted pan on it for about 10 minutes. Then slice and sprinkle with salt and cumin. Pan sear the tofu in oil until golden brown, 3-5 minutes on each side.
In a separate pan, add cumin seeds and a pinch of nigella seeds to a tablespoon of oil in medium high heat for 30-60 seconds. Purée red onion, garlic cloves and ginger with a splash of water and add into the pan. Cook until golden brown, for about 8 minutes. Then add turmeric, cumin, coriander, cayenne and a pinch of hing. Sauté for a minute. Add tomato purée and sauté for about 10 minutes until aromatic.
Add salt, the spinach purée and water if needed to the aromatic tomato purée and stir well. Add in the tofu and coat with the spinach. Season to taste with salt and pepper.
Finish with fresh cilantro, a sprinkling of garam masala and cayenne.
Enjoy!
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