tofu saag

remember when i mentioned that i wanted to learn to cook with tofu?? well tonight i gave it a try (finally!). it costs about 50 cents to buy enough to feed our family and have plenty left over so this meat lover has been looking for ways to 'dress up' the tofu enough to make it tasty. i think i accomplished it tonight! i love indian food and the spicier the better, so if you are with me on that here is the recipe and some pics:

BEFORE:
(barely palatable)

AFTER:
(i went for seconds:)

the recipe says to serve it with naan and i was really hoping for some of that yummy bread i have mentioned before, but alas, the bread guy has been m.i.a. the last 2 days so i served it over rice instead. thinking this is a good one to try for my gluten-free friends. you can make it with chicken too if you prefer. here it is:

tofu saag

8oz fresh spinach leaves, washed
1 inch piece fresh ginger root, grated
2 garlic cloves, crushed
1 fresh chili roughly chopped
1 C water
2 T veg oil
2 bay leaves
1/4 t black peppercorns
1 onion finely chopped
4 tomatoes skinned and finely chopped
2 t curry powder
1 t salt
1 t chili powder
3 T plain yogurt (+ some for on top)
naan bread or rice

1.) Cook the spinach without water in covered pan 5 minutes. Put spinach, ginger, garlic, and curry into the food processor (or blender in my case) and process to a puree.

2.) Heat the oil. Add bay leaves and peppercorns and heat 2 minutes. Add onion and fry 6 min more.

3.) Add chopped tomatoes and simmer for 5 minutes. Add curry powder, chili powder and salt. Stir well and cook for 2 minutes.

4.) Add spinach puree and remaining water and simmer for 5 minutes.

5.) Stir in yogurt 1 Tablespoon at a time.

6.) Add tofu (or chicken thighs). If using tofu cover and cook 15 minutes or so. If chicken 25-30 min or until chicken is tender.

Serve with yogurt on top and over rice or naan.

hope you get a chance to enjoy!