Ingredients Jump to Instructions ↓

  1. 1 Large Bunch of Spinach , washed and chopped

  2. 1/2 cup Water

  3. 1 Tbsp Olive Oil

  4. 1/4 tsp Cumin Seeds

  5. 1/2 cup Onions , chopped

  6. 1/2 Tsp Ginger Paste , can be found at indian specialty stores

  7. 2 Tbsp Tomato Paste , leave it out if tomatoes give you acidity problems.

  8. 1/4 tsp Asafetida

  9. 1/2 tsp Coriander

  10. tsp Turmeric

  11. 1/2 cup Non-dairy Trans-fat Free Creamer or Coconut Milk

  12. 1/2 tsp Garam Masala , can be found at indian specialty stores

  13. Salt , to taste

  14. 1/3 a Container of Extra Firm Tofu

  15. 2 tsp Vegan Non-hydrogenated Margarine

Instructions Jump to Ingredients ↑

  1. Position the tofu between two plates and add some weight to the top plate, allowing excess water to gradually draining off. Keep aside. Boil enough water to fully submerge the spinach, add the spinach and quickly blanch until wilted. Drain the spinach well.

  2. Transfer the blanched spinach to a blender or food processor. Pulse with 1/2 cup water until the spinach is very finely chopped and the mixture resembles a chunky paste.

  3. Heat the oil in a large saucepan and fry the cumin seeds. When they begin to crackle, add the onions and saute until they become translucent. Stir n the ginger paste, tomato paste, asafetida, coriander, and turmeric, and fry until the oil starts to separate from the mixture.

  4. Add in the blended spinach, non-dairy cream or coconut milk, and salt, and bring to a boil.

  5. Drain and chop the tofu and add it to the spinach mixture. Reduce the heat and simmer for 15 - 20 minutes. If desired, brown the tofu in some extra olive oil first before incorporating. Add the garam masala, margarine, and serve hot with rotis (unleavened whole wheat flatbread) or rice.


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