1 block extra firm tofu, dry fried
2 teaspoons olive oil
1 medium white onion, diced
2 large cloves of garlic
1 serrano chili, finely diced
1 inch fresh ginger, grated
2 teaspoons cumin
2 teaspoons coriander
2 teaspoons turmeric
2 teaspoons garam masala, divided
½ teaspoon cayenne pepper (optional)
Salt and pepper to taste
1 C. tomato sauce
1 C. vegetable stock
12 oz chopped frozen spinach
¼ cup cashew cream*
For tofu marinade:
Juice of one lemon
½ teaspoon cumin
Salt and pepper
2 teapsoons olive oil
- Cut tofu into six planks, press between layers of paper towels for an hour. (I used 2 cutting boards and my cast iron pan.)
- In a dry cast iron pan, fry the tofu planks over medium heat until the tofu is golden brown on both sides.
- Cut tofu into strips and coat in the lemon-cumin marinade. Set aside.
- In cast iron dutch oven, sauté the onion, garlic, and chili in olive oil until translucent.
- Add ginger and spices (reserve 1 teaspoon of the garam masala.) Saute until spices smell toasted.
- Add tomato paste and cook until the tomato paste thickens and darkens
- Add vegetable broth to deglaze the pan.
- Add tofu strips, reserve the marinade
- Add spinach and place in a 350 degree oven for 20 minutes.
- Remove from oven and stir in reserved marinade, cashew cream and remaining garam masala.
- Serve over rice.
The dry fried tofu method is from Thug Kitchen. The Saag Gosht recipe is from the Betty Crocker Indian food cookbook, which sounds like it shouldn’t be a thing but is one of the most useful home-cooking Indian cookbooks I own.
*Cashew cream is a seriously hippy ingredient, and in terms of calorie count it’s pretty much sixes with heavy cream. But it’s actually vegan, and a healthier fat, if you’re into that thing.