Recipe: Marinated Tofu with Indian Saag
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Ingredients
  • 1- 20 oz block of Wild Wood Sprouted organic super firm tofu, cut into 1-inch cubes
  • Sunflower oil for frying
  • 3 Tbs. coconut oil
  • ½ t. salt
  • 1 t. turmeric
  • 2 inch piece fresh ginger root, minced
  • 2 t. garlic, minced
  • 2 t. coriander
  • 2 t. cumin
  • 2 onions, finely diced
  • ½ t. red pepper flakes (optional)
  • 2 lbs. frozen Organic chopped spinach
  • 1 t. garam masala
  • ¾ cup coconut milk
For Marinade
  • 1 t. salt
  • 2 t. tumeric
  • 2 t. cumin
  • 1 t. cardamom
  • 1 can organic coconut milk
Instructions
  1. Combine coconut milk, salt, turmeric, cumin, and cardamom together in large bowl to make a marinade.
  2. Place cubes of tofu into marinade and refrigerate for 2 hours or overnight in fridge
  3. Meanwhile, heat coconut oil in a wok and sauté the onions, ginger, and garlic.
  4. While that’s sautéing, pulse the spinach in a food processor until finely chopped.
  5. Add the rest of the spices to the wok and cook for 5 minutes. If the onion, garlic mixture sticks to the pan, you can add a little water to the mixture.
  6. In a separate, heavy, cast iron skillet, heat the sunflower oil until it shimmers. Test the heat by dropping one cube of tofu into the pan. It should immediately sizzle. Fry all of the tofu until golden brown on all sides. Drain on paper towel and set aside.
  7. Add the pureed spinach to the wok. Add the coconut milk, and let cook for 5 minutes. Then add the fried tofu to the spinach mixture.
  8. Allow the mixture to cook for 10 minutes, to meld the flavors. Adjust seasoning to your particular taste.
  9. Serve with saffron rice.
Recipe by iEatGreen at https://www.ieatgreen.com/recipe-marinated-tofu-with-indian-saag/