Creamy Vegan Saag Paneer (With Tofu) Recipe

• 분량: 6 servings
• 활동 시간: 5 minutes
• 총 시간: 40 minutes

재료

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)

방향

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.

영양 정보

• 1회 제공량: Serves 4 to 6
• 칼로리: 160 kcal
• 지방 전체: 11 g
• 포화 지방: 1 g
• 불포화 지방: 0 g
• 콜레스테롤: 0 mg
• 나트륨: 563 mg
• 탄수화물 전체: 9 g
• 식이섬유: 3 g
• 총 당류: 3 g
• 단백질: 9 g