Saag or palak tofu

Veggie tofu

1 tbsp olive oil

4 cloves garlic, minced

1/4 tsp cumin seeds

160g peanuts

1 tbsp olive oil

2 small onions (325g after diced & sauteed in olive oil)

16 carrots, peeled and chopped 

270g tomatoes, chopped 

1 tsp salt

1 cup water

1 tsp garam masala

3 cups ice cubes

1 package tofu 

Instructions 

Sautee cumin seeds until fragrant then garlic for 30s to 1m

Remove from pan and add to blender with peanuts

Sautee onion, add carrots tomatoes, salt, and water and simmer 15m until carrots tender and tomatoes disintegrated. 

Add to blender with ice cubes and garam masala. Blend on high. 

Add to pan with tofu. Simmer 3m and salt to taste. 

Swasthi's palak paneer (adapted version)

For 1lb spinach, make this recipe x4. It will just fit in blender (64oz).

Ingredients

• 100-120g spinach
• 2 tbsp oil
• 1/8 tsp cumin seeds
• 90g chopped onion
• 1 square frozen ginger 
• 1 clove garlic, chopped
• 1/2c chopped tomato
• 1/4-1/2 tsp salt
• 1/2 tsp garam masala
• 1/2 block tofu, cubed

Instructions

1. Saute spinach in bit of oil until wilted & raw spinach smell is gone (3-4m). Dump in bowl or blender.
2. Saute cumin seeds in oil at medium-high heat until they sizzle.
3. Add onion and saute until golden. 
4. Push onion to the side in the pan. Add ginger and garlic and saute 1-2 minutes until just fragrant.
5. Add tomatoes and salt. Saute until tomatoes break down.
6. Add garam masala and sautee until fragrant (2m).
7. Add 1/4 cup water and cook covered onions until they are completely soft.
8. Add to blender with spinach and 1/4-1/2 cups ice cubes. Blend on low.
9. Add tofu and cook until it bubbles for about 2m.

Lentil rice

1 cup white rice
1 cup green or brown lentils
4 cups water

Directions

1. Rinse rice and lentils
2. Combine rice, lentils, and water.
3. Boil mixture, then simmer 10 minutes.

Log

1. 2022-02-17. Made Swathi's version and everyone still liked it. Used 1lb spinach. Perhaps cooked a little longer at end, and maybe used more tomato. It was still good, but a little more bitter than the original version. Took about 1h to make -- I'm not sure why so long, but I think partially because I had to keep referencing and adapting the recipe. It was also 4x, so chopping tomatoes took longer.
2. Sometime in late 2021. Made Swathi's version using scale and no more than 120g spinach, and everyone loved it. 
3. Made new quicker version base and added red lentils and cut apricots per this mango curry inspiration. Might be worth trying as written without chicken. 

Archive: old, quick palak tofu

Ingredients
1 onion, diced and sautéed
1 lb frozen spinach
1/2 package tofu, cubed 1in x 1in x 1/2in
1 tsp cornstarch
1 tsp sambar
1/2 tsp garlic salt

Directions

1. Preheat oven to 400.
2. Mix tofu and corn starch.
3. Bake tofu in glass dish for 20-25 minutes, turning once if desired.
4. Sautee onion in iron skillet
5. Add spinach to defrost
6. Combine onion and spinach with spices and baked tofu. Serve over lentil rice.

Inspired by http://www.amuse-your-bouche.com/easy-slow-cooker-saag-aloo/

Archive: Rainbow plant life adapted version

Ingredients

Masala

1 tablespoon coconut oil, or oil of choice

1 teaspoon whole cumin seeds

1 medium yellow onion, diced

4 cloves garlic, minced

2 small tomatoes, roughly chopped

Blender

All the masala ingredients, cooked as directed below plus 

½ cup (70g) raw cashews

1 ¼ (300 mL) cups water

2 garlic cloves, peeled but left whole

1.5 inch (~3.5 cm) piece of fresh ginger, peeled and roughly chopped

¾ teaspoon kosher salt

1 (14-ounce or 16-ounce / 400-454g) block of extra firm tofu

8-10 ounces (225-285g) spinach, washed well and tough stems removed

Spices:

¼ teaspoon ground turmeric

1 teaspoon ground coriander

¾ teaspoon kosher salt

1 teaspoon garam masala

Fresh lemon or lime juice to finish

Instructions

Make the masala. Heat a large deep pan over medium heat with the oil. Once the oil is shimmering, add the 

cumin seeds and fry for about 1 minute until fragrant, tossing frequently. 

Add the onion and cook for 4-5 minutes, or until translucent. 

Add the garlic and cook 1-2 minutes until golden. 

Add the turmeric, coriander, 3/4 teaspoon kosher salt, a black pepper to taste, and tomatoes. Cook for 30 seconds, stirring the spices into the onions.

Adapted from https://rainbowplantlife.com/vegan-palak-paneer-with-tofu/#wprm-recipe-container-5573