Creamy Vegan Saag Paneer (With Tofu) Recipe

• porzioni: 6 servings
• tempo di preparazione: 5 minutes
• tempo totale: 40 minutes

Ingredienti

12 ounces (350g) extra-firm tofu

1 tablespoon (15g) yellow miso paste

3 tablespoons (45ml) lemon juice, divided, plus 1 tablespoon (5g) zest, from 2 to 3 lemons

3 tablespoons (45ml) vegetable oil, divided

Kosher salt and freshly ground black pepper

6 ounces almond, soy, rice, or cashew milk (2/3 cup; 170ml)

6 ounces cauliflower florets or peeled sunchokes (170g; about 1/3 of a small head of cauliflower)

4 medium cloves garlic (about 20g), finely minced

1 (1-inch) knob ginger (about 20g), peeled and finely minced

1 to 4 green or red Thai chilies (depending on your heat preference), stemmed and finely minced

1 teaspoon ground coriander seed

1 teaspoon ground cumin seed

1 teaspoon ground turmeric

1 cardamom pod, smashed

8 ounces (225g) mature spinach, curly if available (see note)

8 ounces (225g) arugula or mustard greens, tough mustard green stems removed and discarded (see note)

Istruzioni

For the Tofu "Paneer": Adjust oven rack to center position and preheat oven to 375°F (190°C). Press tofu firmly between paper towels to remove excess moisture. Cut into 1 1/2–inch cubes and set aside. In a medium bowl, whisk together miso paste, 2 tablespoons (30ml) lemon juice, lemon zest, and 1 tablespoon (15ml) oil. Season generously with salt and pepper. Add tofu and toss to coat. Spread tofu evenly over a foil-lined rimmed baking sheet. Place in oven and bake until golden brown, about 20 minutes. Sauce may darken a little against the foil; this is fine. Set tofu aside.

Meanwhile, for the Cauliflower Purée: Combine nut milk and cauliflower in a small saucepan. Season with salt and bring to a simmer. Cook until cauliflower is tender, about 10 minutes. Purée mixture using a hand blender or countertop blender. Set aside.

For the Spinach: Heat remaining 2 tablespoons (30ml) vegetable oil in a large saucepan or saucier over medium heat until shimmering. Add garlic, ginger, and chiles and cook, stirring, until fragrant and lightly browned, about 1 minute. Add coriander, cumin, turmeric, and cardamom pod and cook, stirring, until fragrant, about 30 seconds. Add spinach and arugula or mustard greens one handful at a time, stirring and adding more as the greens wilt (see note).

Reduce heat to low and cook, stirring occasionally, until greens are fully wilted, about 5 minutes. Stir in cauliflower purée and continue to cook until greens are very tender, about 5 minutes longer. Stir in tofu cubes and heat through. Stir in remaining lemon juice, season with salt, adjust consistency with a little water if necessary, and serve.

Nutrizione

• Dimensione della Porzione: Serves 4 to 6
• Calorie: 160 kcal
• Grassi Totali: 11 g
• Grassi Saturi: 1 g
• Grassi Insaturi: 0 g
• Colesterolo: 0 mg
• Sodio: 563 mg
• Carboidrati Totali: 9 g
• Fibra Alimentare: 3 g
• Zuccheri Totali: 3 g
• Proteine: 9 g