Breadcrumbs
| Bombay Potato
| Plain Boiled Rice
| Red Lentil Dahl
| Spicy Vegetarian Chilli
| Spicy Beans on Toast
| Tofu with Greens in a Creamy Sauce
|
Tofu with Greens in a Creamy Sauce
Methi Malai Paneer made vegan with Tofu and Cashews. Gluten free


Serves 4 (Estimated) Rating 4/5

Prep Time 10 Minutes Cooking Time 35 Minutes

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. |