A vegan twist to the classic Punjabi saag paneer, this dish replaces paneer with tofu and uses a flavorful blend of spinach and mustard greens.
Ingredients: 1 lb firm tofu, pressed and cubed. 1 bunch of spinach, washed and chopped. 1 bunch of mustard greens, washed and chopped. 1 onion, finely chopped. 3 cloves garlic, minced. 1-inch ginger, grated. 2 green chilies, chopped. 1 teaspoon cumin seeds. 1 teaspoon coriander powder. 1/2 teaspoon turmeric powder. 1/2 teaspoon garam masala. Salt to taste. 1 tablespoon oil.
Instructions: Set a pan on medium heat and add oil. Put in the cumin seeds and let them pop. Chop up the green chilies, onion, garlic, and ginger and add them. Cook the onions until they become clear. Garam masala, turmeric powder, and coriander powder should all be added. Mix well. Chopped mustard greens and spinach should be added. Wipe out the leaves. Using a blender, turn the cooked greens into a smooth puree. Put the puree back in the pan and add the tofu cubes. Mix well. After 5 to 7 minutes, the tofu should be fully heated through and the flavors should be well mixed. Add more salt if you want. Hot rice or naan should go with it.
Prep Time: 15 minutes
Cook Time: 20 minutes
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