Saag Tofu

Ingredients

• 1 medium onion
• one inch of ginger
• 4 cloves of garlic
• 1 birds eye chili
• 3 tbsp canola oil
• 1/2 tsp ground cumin
• 1/2 tsp cayenne
• 1 tsp coriander
• 2 tsp turmeric
• 1 package (300 g) chopped frozen spinach
• 12 raw unsalted cashews
• 1 block extra firm tofu (400 g)
• 1 lemon
• 2 tsp extra virgin olive oil
• 2 tsp kosher salt
• 1 3/4 water (portioned in 1/2, 1/4 and 1 cup to use at different steps)

Steps

If you’d like to eat this meal with rice, I suggest starting your rice.

1. Add cashews and 1/4 cup boiling water to the blender, let sit
2. Chop your onion and add it to a medium sized pot with the canola oil on medium heat
3. Mince the garlic, ginger, and chili then add them to the pot
4. After two minutes, add the spices (cumin, coriander, cayenne, and turmeric)
5. After another two minutes, add the frozen spinach and 1/2 cup of water
6. Let simmer until spinach is thawed
7. Cut tofu into small cubes and put in aside in a bowl
8. Squeeze the juice of 1 lemon over the tofu
9. Add olive oil and salt to tofu and mix, and then let it sit (honestly, you could probably just add all of these straight to the pot as a final step, but this is how I do it)
10. Blend the cashews and water until smooth
11. Add spinach mixture to blender and pulse until spinach is roughly blended (don’t blend it until smooth, you still want some texture)
12. Add contents of blender back to the pot
13. Add 1 cup boiled water to the blender, and blend on high (this is to get all that tasty saag out of your blender)
14. Add contents of the blender to pot
15. Add tofu mixture to the pot (including the lemon juice left at the bottom of the bowl)
16. Cook on medium for 10 more minutes until the tofu is warm through
17. Serve with rice, or starch of your choice.