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Tofu with Greens in a Creamy Sauce |
Methi Malai Paneer made vegan with Tofu and Cashews. Gluten free |
Serves - 4 Heat 2 (1-5) |
Rating - 4 (1-5) |
Prep Time 10 Minutes Cooking Time 35 Minutes
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Ingredients |
340 g Pressed Tofu
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1 teaspoon Vegetable Oil
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2 tablespoon Cornstarch
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1 teaspoon Garam Masala
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1 tablespoon Active Yeast
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¼ teaspoon Garlic Powder
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¼ teaspoon Sea Salt
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2 Cloves
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¼ teaspoon Cinnamon Stickchopped
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1 medium Onionfinely chopped
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5 cloves Garlic Clovesfinely chopped
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3 cm Gingerfinely chopped
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1 Hot Green Chillifinely chopped
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90 g Tomato Purée
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35 g Cashew Nutssoaked in warm water for 15 minutes
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250 ml Oat Milk
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½ teaspoon Garam Masala
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¼ teaspoon Turmeric
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¼ teaspoon Cayenne Pepper
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240 g Fresh Methi Leaveswashed and drained
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1 teaspoon Saltto taste
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½ teaspoon Sugarto taste
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Method |
Press the tofu for 10 minutes to remove excess moisture, then cube into small even pieces.
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Toss pressed tofu in oil.
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Mix the spices and starch and a small bowl, then add to tofu.
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Toss until well coated.
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Bake on parchment lined sheet or greased baking dish at 400 degrees F / 200ºc for 15 to 20 minutes
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Heat oil in a skillet over medium heat.
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When hot add cumin, cloves and cinnamon and let them cook until cumin seeds change color.
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Add onion, garlic, ginger and chile and cook until translucent.
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Add pureed tomato and cook for 3 to 4 minutes.
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Meanwhile, blend the cashews with non dairy milk.
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Or blend 1/4 cup silken tofu or non dairy yogurt + 1 tbsp flour with non dairy milk.
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Add the ground spices, greens and fenugreek leaves, salt and sugar and mix well.
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Cook for 2 to 3 minutes or until the greens are wilting. Add cashew milk to the pan.
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Bring to a boil. Taste and adjust salt, heat, spice and sweet.
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Add more non dairy milk if too thick.
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Add in the baked tofu and let it simmer for 2 minutes.
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