SpiceTheWorld

Breadcrumbs  | Bombay Potato | Plain Boiled Rice | Red Lentil Dahl | Spicy Vegetarian Chilli | Spicy Beans on Toast | Tofu with Greens in a Creamy Sauce  |

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Ingredients

340 g Pressed Tofu

1 teaspoon Vegetable Oil

2 tablespoon Cornstarch

1 teaspoon Garam Masala

1 tablespoon Active Yeast

¼ teaspoon Garlic Powder

¼ teaspoon Sea Salt

2 Cloves

¼ teaspoon Cinnamon Stickchopped

1 medium Onionfinely chopped

5 cloves Garlic Clovesfinely chopped

3 cm Gingerfinely chopped

1 Hot Green Chillifinely chopped

90 g Tomato Purée

35 g Cashew Nutssoaked in warm water for 15 minutes

250 ml Oat Milk

½ teaspoon Garam Masala

¼ teaspoon Turmeric

¼ teaspoon Cayenne Pepper

240 g Fresh Methi Leaveswashed and drained

1 teaspoon Saltto taste

½ teaspoon Sugarto taste

Method

Press the tofu for 10 minutes to remove excess moisture, then cube into small even pieces.

Toss pressed tofu in oil.

Mix the spices and starch and a small bowl, then add to tofu.

Toss until well coated.

Bake on parchment lined sheet or greased baking dish at 400 degrees F / 200ºc for 15 to 20 minutes

Heat oil in a skillet over medium heat.

When hot add cumin, cloves and cinnamon and let them cook until cumin seeds change color.

Add onion, garlic, ginger and chile and cook until translucent.

Add pureed tomato and cook for 3 to 4 minutes.

Meanwhile, blend the cashews with non dairy milk.

Or blend 1/4 cup silken tofu or non dairy yogurt + 1 tbsp flour with non dairy milk.

Add the ground spices, greens and fenugreek leaves, salt and sugar and mix well.

Cook for 2 to 3 minutes or until the greens are wilting. Add cashew milk to the pan.

Bring to a boil. Taste and adjust salt, heat, spice and sweet.

Add more non dairy milk if too thick.

Add in the baked tofu and let it simmer for 2 minutes.

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