Planetarian Saag "Paneer"
Yield: 6 people
Description
Ingredients
- 4 teaspoons each: chili powder and turmeric, divided
- Kosher salt
- 6 tablespoons neutral oil such as grapeseed or vegetable
- 1 pound extra-firm tofu, cut into medium dice
- 1 tablespoon cumin seeds
- 6 garlic cloves, minced
- 2 pounds frozen chopped spinach, thawed
- 1/4 cup plain whole milk dairy or plant-based yogurt
- 3 tablespoon lemon juice
- 1 can (13.5 oz.) coconut milk
Instructions
- Mix 1 teaspoon each of the chili powder and turmeric, 1 teaspoon kosher salt, and 2 tablespoons oil; Place tofu in a medium bowl; add spice mixture and toss to coat. Set aside until ready to cook. (Can be covered and refrigerated overnight.)
- Heat a large (12-inch) skillet over medium-high heat. Add tofu and cook on one side until well browned, 4 to 5 minutes. Turn tofu and cook until other side is well browned, another 4 to 5 minutes; return to bowl.
- Heat remaining 4 tablespoons of oil in the now empty skillet. Add cumin seeds, followed by remaining tablespoon each of chili powder and turmeric, and finally the garlic. Cook until garlic sizzles and starts to turn golden, a couple of minutes. Add spinach and cook until it heats through, a couple of minutes. Stir in yogurt, a tablespoon at a time, until incorporated. Stir in lemon juice and a generous sprinkling of salt, followed by 3/4 cup coconut milk. Heat through again, adding additional coconut milk as needed (up to the full can) and the tofu. Adjust seasonings, including additional salt and spices to taste. Serve.