Saag tofu (recipe in the comments from January 2, 2008)
Basmati rice
Okra supreme (recipe in the comments)
Hot tea
Here's another one that we made last January! Now that said we made this again last April, but still it may argue that we are on some sort of cycle - just a long one. This is one of our favorite tofu recipes and is a great way to pack in those leafy greens. You use a full pound of baby spinach in this and once it's done you can't believe how little volume it takes up! We're happy to have something relatively easy to make and warming as we have been having the same record low temperatures as the rest of the country and are craving warm and spiced fare.
You get the okra recipe since the main dish is a repeat. This is a super easy Indian side and is guaranteed to be enjoyed by people who swear they don't like okra - so long as they like Indian flavors. It's very intensely spiced, but not very spicy. The yogurt tones it down and makes for a creamy texture. Enjoy!
Prep Notes
Difficulty: Easy
Chopping: Tofu, onion, garlic, ginger
Time: 35 minutes
Make ahead: This is great the next day.
Reaction
J: "This is one of our most beautiful tofu meals. Yummy too!"
M: "Tasty tofu!"
3 comments:
Okra Supreme – M & J (inspired by The Art of Indian Vegetarian Cooking)
Serves 2-3
2 T canola oil
1 lb frozen sliced okra
¼ t salt
1 t ground coriander
⅛ t ground cumin
⅛ t garam masala
⅛ t turmeric
Dash cayenne, or more to taste
Yogurt, for serving
Heat the oil on HIGH heat. Once very hot, add frozen okra and turn to medium-high. Cook, stirring occasionally, until evenly brown – between 7 and 10minutes.
Sprinkle with salt. Toss with remaining spices. Toss to coat. Serve with plain yogurt as topping.
So I am not a huge fan of the ginger. But I loove the sauce in your saag tofu recipe. We use it on a variety of stir-fried vegetables and tofu. That's my thought.
You can always omit it, but I'm interested, because that's my favorite part. Then again, I really like fresh ginger,so maybe it's not surprising :)
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