Indian Spinach Curry with Tofu (Tofu Saag)
Makes 4 servings
1 (16 ounce) block firm tofu, drained
2 tablespoons olive oil
Salt
1 tablespoon + 1 teaspoon cumin powder
1 tablespoon + 1 teaspoon garam masala
1/8 teaspoon cayenne powder
1 (10 ounce) bag frozen spinach
2 small tomatoes, cored and quartered
1 (14 ounce) can full fat coconut milk
4 cloves garlic (optional)
1 1/2 -inch piece ginger, peeled and roughly chopped
1 teaspoon maple syrup
1 tablespoon ghee
Pinch asafetida
2 teaspoons ground coriander
1-2 teaspoons freshly squeezed lime juice
1. Preheat oven to 400F.
2. Press tofu by wrapping in a clean dish cloth and setting under a weight (heavy skillet works) for 10 minutes to remove excess water. Cut tofu into ¾-inch cubes.
3. In a medium bowl combine 2 tablespoons olive oil, 1/2 teaspoon salt, 1 teaspoon cumin powder, 1 teaspoon garam masala, and cayenne powder. Spread onto a parchment-lined baking sheet and bake 30-40 minutes, until tofu firms up.
4. Meanwhile, place frozen spinach, tomatoes, coconut milk, garlic, ginger, ½ teaspoon salt, and maple syrup in a blender. Blend until very smooth. You may need to stop the blender and use a stirring spoon to mix up the spinach, but eventually it will all get blended up.
5. Heat a deep, large sauté pan over medium heat. Heat ghee. Add asafetida, 1 tablespoon cumin, 1 tablespoon garam masala, and coriander. Cook 30 seconds, until fragrant. Pour in spinach mixture and stir to combine. Bring to a simmer and cook, stirring occasionally for 20 minutes, until mixture has thickened.
6. Add baked tofu and continue simmering another 10 minutes. Add lime juice to taste and adjust salt as needed.