Wednesday, January 2, 2008


Saag tofu (recipe in the comments)
Basmati rice
Okra supreme

Peppermint ice cream
The quest for good tofu recipes is well documented on the blog,as is our love of Indian food. Here the two come together in a blessed union. The creamy spinach of Saag dishes is a favorite of our entire family when we eat at an Indian restaurant. Here tofu replaces the heavier paneer cheese commonly used. The result has the air of the traditional dish, but is much lighter and fresher tasting - a good at-home version. Okra is a common side for our Indian meals in the winter when cucumbers are less available. Frozen okra is a wonderful invention. That said, we doubled this recipe and it had too much volume to brown well, making it mushy tonight. Next time we double it'll be in two pans! Regular readers will note that we're going a little lighter than we have been lately. L is still visiting, but with the return to work today we're taking off our holiday eating shoes - a welcome change that remains a bit depressing. It's a good thing we have such wonderful recipes to welcome us back!

Prep Notes
Difficulty: Easy
Chopping: Onion, ginger, garlic
Time: 40 minutes
Make ahead: This saves very well.

J: "The perfect start to a new year!"
M: "Nothing better than good vegetarian after the holidays."
L: "Tofu is better than people think."

1 comment:

J said...

Saag Tofu – Eating Well and M & J
Serves 4

14 oz. extra firm tofu
4 t canola oil, divided
¾ t salt
1 onion, halved and sliced
2 medium cloves garlic, minced
1” ginger, peeled and minced
1 t mustard seeds
1 lb baby spinach
1 cup low fat yogurt
1 ½ t curry powder (a bit heaped)
¼ t cumin

Slice tofu block into 8 crosswise slices. Crumble each into uneven pieces. Heat 2 t oil in a large flat bottomed skillet over medium-high heat. Cook tofu in a single layer, without turning, for 5 minutes or until browned. Turn and cook for 4-5 minutes until browned. Gently toss until evenly browned. Remove tofu.

Add remaining 2 t oil to pan and reduce heat to medium. Add onion, garlic, ginger and mustard seeds to oil. And cook until onion is translucent, 4 – 6 minutes. Add spinach in batches, cooking until all spinach is wilted and incorporated.

Meanwhile combine yogurt, curry, cumin and salt in a small bowl. Add to the pan along with the reserved tofu. Heat through.