Supergreen Palak Tofu (Vegan)
Servings: 8 servings
Ingredients
- 1 packet firm tofu
- 1 bunch fresh spinach cleaned thoroughly
- 1 bunch Swiss chard cleaned thoroughly
- cilantro for garnish
- 1 medium onion chopped
- 2 medium tomatoes chopped
- 1 tbsp ginger-garlic paste (or 1 tsp ginger paste, 1 clove grated garlic)
- 2-3 Indian/thai green chilies to taste
- ½ tsp garam masala
- 1 tsp cumin seeds
- ½ tsp red chili powder cayenne
- 1/2 cup raw cashews soaked in water for at least 1 hour
- 1 medium tomato cut in large chunks (optional)
Instructions
Step 1: Prepare the tofu:
- Drain and press excess water from the tofu and cut into cubes
- Heat a few tbsp of oil in a skillet and lightly brown the tofu on each side. (It doesn't require a lot of oil)
- Set tofu aside on a towel lined plate to remove excess oil. Season with salt.
Step 2: Prepare the Saag (greens)
- Thoroughly wash the greens in a colander, especially if you got them from a garden or farm. Take the stems off the Swiss chard by ripping the leaves off the stem.
- In a pot, add a 2 tbsp of oil and add 1 tsp cumin seeds.
- Once the cumin seeds begin to sputter, add the green chilies, onion and saute for a few minutes until golden-brown.
- Add ginger-garlic paste (or grated ginger and garlic). At this point, you can also sprinkle a pinch of garam masala and some red chili powder to taste.
- Once the onions are golden, add in half the tomatoes and allow them to cook down and soften for 5 minutes, stirring occasionally.
- Add in the chopped greens slowly, allowing them to wilt as you stir them in. Stir well, sprinkle with salt, and cover for about a minute. If the greens are not fully wilted, stir and cover for some more time.
- The greens should be nice and wilted, but still green. Add about 1/4 cup of water and turn off the range.
- Separately, blend the cashews with half a cup of water a bullet cup. The mixture should be blended completely so it becomes like a cream and add this to the pot. Blend with immersion blender until smooth.
- Once you added the cashew cream to the pot, blend all the ingredients using your immersion blender or a regular blender, pulsing for about a few seconds at a time until it becomes smooth. Feel free to add water to reach your desired consistency.
- Return the mixture to the flame and bring to a simmer.
- Add the tofu back into the saag and stir.
- Optionally, you can add the chunks of tomato in to the saag and allow them to wilt slightly. I add this for an extra textural bonus.
- Garnish with cilantro and serve with rice or bread!
Notes
Feel free to experiment with whichever greens you have available. Collard greens and spinach would also work.