Spinach And Tofu Paneer Recipes

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SPINACH AND TOFU PANEER



Spinach and Tofu Paneer image

Provided by Deborah Madison

Categories     Soup/Stew     Food Processor     Garlic     Ginger     Onion     Rice     Soy     Vegetable     Side     Vegetarian     Quick & Easy     Yogurt     Dinner     Lunch     Tofu     Spinach     Healthy     Nutmeg     Butter     Cumin     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield serves 3-4

Number Of Ingredients 14

1 carton firm or soft tofu
Salt
1 large bunch spinach, stems discarded, leaves well washed
1 jalapeño chile, seeded and coarsely chopped
1 serrano chile, coarsely chopped
1-inch knob ginger, peeled and diced
3 garlic cloves, coarsely chopped
1 cup diced onion
2 tablespoons ghee, butter, or vegetable oil
1 1/2 teaspoons ground cumin
1/8 teaspoon nutmeg, plus a pinch
1/8 teaspoon cayenne pepper
1/2 cup half-and-half
1/3 cup yogurt

Steps:

  • 1. Dice the tofu into pieces about the size of a sugar cube or a little smaller. Bring 6 cups water to a boil, add 1 teaspoon salt and lower the heat to a simmer. Add the tofu, turn off the heat, and leave for 4 or 5 minutes. Pour into a colander to drain. (If you've used soft tofu, remove it with a slotted spoon.) Set aside.
  • 2. Steam the spinach until wilted, then remove it to a cutting board and chop. When cool enough to handle, squeeze out the excess water.
  • 3. Put the chiles, ginger, garlic, and onion in a food processor, and process until finely chopped. Heat the ghee or butter in a nonstick skillet, add the onion mixture and cook over medium heat, stirring frequently, for 5 minutes.
  • 4. Add 1 teaspoon salt, the cumin, nutmeg, cayenne, and 1 cup water.Simmer for 5 minutes, then return the mixture to the food processor, add the spinach, and puree.
  • 5. Return the mixture to the skillet, add the half-and-half and the tofu, and simmer for about 5 minutes. Turn off the heat and stir in the yogurt. Serve over basmati rice.

SAAG TOFU (TOFU WITH SPINACH, GINGER, CORIANDER AND TURMERIC)



Saag Tofu (Tofu With Spinach, Ginger, Coriander and Turmeric) image

Raghavan Iyer, author of "660 Curries," describes the Indian cheese paneer as "fresh, firm and chewy" and "not unlike a block of extra-firm tofu," which you could substitute for paneer in a pinch. Tofu takes the place of paneer in this lighter version of saag paneer, a classic Indian dish made with fresh spinach sautéed in plenty of ginger, cumin, fennel seeds, chiles, coriander and turmeric. Here, seared tofu and yogurt are stirred in at the end, making it a creamy, satisfying, almost-vegan meal that's wonderful served with naan or over rice.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

3/4 pound firm tofu, cut into 1-inch cubes
2 tablespoons canola oil
1/2 cup coarsely chopped shallot or red onion
4 lengthwise slices peeled fresh ginger (2 inches long, 1 inch wide, 1/8 inch thick), coarsely chopped
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
2 whole dried red chilies, like Thai, cayenne or arbol
1 tablespoon coriander seeds, ground
Salt to taste
1/4 teaspoon cayenne
1/4 teaspoon ground turmeric
1 1/2 pounds fresh spinach, stems trimmed at the end and washed in 2 changes of water, or 12 ounces baby spinach, rinsed
1/2 cup drained yogurt
1/4 teaspoon cornstarch

Steps:

  • Drain the tofu on paper towels. Heat 1 tablespoon of the oil over medium-high heat in a wok or a large, heavy lidded skillet and add the tofu. Stir-fry until golden brown and remove from the heat.
  • Combine the shallot or onion and the ginger in a food processor or mini-chop and blend until finely minced, almost a paste.
  • Heat the remaining oil over medium-high heat in a wok or skillet and add the cumin seeds, fennel seeds and whole chiles. Cook, stirring, for about 15 seconds, or until the spices are fragrant and reddish-brown. Add the onion and ginger and stir-fry until it is lightly browned, about 3 minutes. Add the coriander, salt, cayenne and turmeric, stir for about 10 seconds and add the spinach in batches, adding the next batch after the first batch wilts and stirring and scraping the bottom of the pan to deglaze.
  • Stir in the tofu, cover, reduce the heat to medium-low and simmer, stirring occasionally, for 2 to 3 minutes, until the spinach is uniformly wilted and the tofu is warmed through.
  • Whisk the cornstarch into the yogurt. Remove the pan from the heat, remove the chilies, and stir in the yogurt. Taste, adjust salt and serve with rice or other grains.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 13 grams, Carbohydrate 15 grams, Fat 17 grams, Fiber 7 grams, Protein 22 grams, SaturatedFat 3 grams, Sodium 751 milligrams, Sugar 3 grams, TransFat 0 grams

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