“Saag Paneer” with tofu croutons
This dish is saag paneer-ish, but can’t really be called saag paneer. First, I made it with tofu instead of cheese, and even then, I fried the tofu into little croutons rather than letting it be all silky within the dish. I’m not a fan of silky tofu, and I am a fan of fried. Next, I baked the dish, and I’m pretty sure the traditional way to make it is to stew it in a saucepan or skillet. Anyways, it’s good, and not too difficult. The original recipe comes from Mark Bittman’s How to Cook Everything Vegetarian. I made this a while ago, so I’m not positive what spice mixture I put together, but really any store-bought curry powder will taste delicious.
- A bunch of tofu croutons, made to your liking. I like to use extra firm tofu and fry cubes in vegetable oil until crispy. Keep these ready and mix them in with the finished product.
- 1 pound of spinach (or more)
- 1/4 cup olive oil
- 1/4 cup flour (preferable wheat or chick pea if you’ve got it)
- 2 tablespoons curry powder or garam masala (use what you like)
- 2 cups plain yogurt (MB says to use whole milk, but I’m pretty sure I used fat free and it worked just fine)