Okay, so I know that this isn’t technically a proper saag paneer, what with the complete lack of paneer. But for the sake of searchability and easy naming, I’m sticking with the title.
This is a veggie version of one of my favourite Indian dishes. I came across this tofu version in a great new seasonal veg cookbook, Eat Greens. I’ve become a big fan of tofu in the past few years, grilling it on the barbecue, giving it a quick stir fry with some ginger and hot sauce, but I had yet to try baking it. Turns out it’s a great way to get puffy, crisp squares of spiced tofu, perfect for tossing with a pile of greens for a winter veggie dinner.
2 tbsp olive oil
1 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp tumeric
1/4 tsp salt
1 block of extra firm tofu, cut into cubes
2 tbsp olive oil
3 garlic cloves, thinly sliced
1 tbsp fresh ginger, grated
1 tsp hot chili sauce (or more to taste)
1 bag baby spinach, roughly chopped
2 roma tomatoes, diced
1/3 cup plain yogurt
In a medium-sized bowl, mix together the olive oil and spices. Toss with the tofu cubes until completely coated.
Spread the tofu cubes on a baking sheet in a single layer, with some space between all the cubes.
Bake for 20-30 minutes at 350, until slightly crisp and puffy.
When the tofu has almost finished baking, heat the garlic, ginger and chili sauce in a large frying pan or wok over medium-low heat.
Once the garlic has softened, add the spinach. Stir gently until wilted.
Stir in the tomatoes and yogurt and cook for another 5 minutes.
When the tofu comes out of the oven, stir it and any extra spiced oil through the spinach mixture.
Serve over rice – I like this with brown rice, but Basmati would be a more traditional fit.