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Wednesday, January 20, 2010

Saag With TOFU

Oh my god. I am bowing down to Jenn Shaggy! Her fantastic Vegan Food blog gave me the craving for this delicious Indian dish. Really, I ate until I could not eat anymore. I am in heaven.

Now I understand why she is serving this dish at her wedding. Here is her recipe, with a few slight alterations. She uses home made vegan paneer for this dish, which I simply did not have time to do, but if you are looking to make this dish "authentically" Indian, I suggest you try the paneer, it just sounds so damn good.

Saag Tofu
  • 2 TBSP Vegan Ghee (recipe follows) or Sunflower Oil
  • 5 medium cloves garlic, finely chopped
  • 2 TBSP finely chopped Ginger
  • 1 cup Tomato Sauce
  • 1 TBSP ground Coriander
  • 1 tsp ground Cumin
  • 1 tsp Cayenne Pepper
  • 1 tsp Salt
  • 1 large bag of fresh spinach
  • 1 package of extra firm tofu
  • 1/2 cup unsweetened non-dairy milk
  • 1 tsp Garam Masala Powder
Fry cut up tofu in 3 Tbs oil or Vegan Ghee until golden brown. Set aside.

Heat oil in 3-quart saucepan over medium-high heat. Add garlic and ginger root; stir-fry 1 to 2minutes or until garlic is golden brown.

Stir in tomato sauce, ground coriander, ground cumin, ground red pepper, and salt; reduce heat to low. Partially cover and simmer 7 to 8 minutes or until thin film of oil starts to form on surface of sauce.

Stir in chopped spinach. Cover and simmer 8 to 10 minutes or until spinach turns a light olive green.

Stir in fried tofu. Cover and simmer 3 to 4 minutes; remove from heat.

Stir in milk and Garam Masala.

Vegan Ghee
  • 1 stick (or 8 TBSP) of Vegan Margarine
Heat the stick of margarine over medium-low heat, stirring constantly, until it reduces by a little more than half. This should take about 7-10 minutes.

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