Tofu Saag with Brown Rice and Curried Cauliflower

Last night I tried another one of Kim Barnouin's recipes, Tofu Saag with Brown Rice. It was super easy and quite good. I even cheated a little bit and used frozen spinach since that was all I had on hand. Looks a bit like baby food.....but regular saag paneer does too so I suppose its acceptable for this dish.

Oh and I made a side of roasted curried cauliflower from another one of her recipes which was also delicious so I will include that as well.

Tofu Saag with Brown Rice

Ingredients:
2 Tb grapeseed or vegetable oil
1 yellow onion chopped
1/4 cup vegetable broth
1 pound spinach, stems removed
1/3 cup light coconut milk
2 tsp ground cumin
1 tsp ground cinnamon
1 ( 8 oz ) package firm tofu, cut into 1/2 inch cubes
Salt and pepper, to taste
2 cups freshly cooked brown rice



Directions
1. Place the oil in a large skillet over medium high heat. Add the onions and saute until translucent, about 6 minutes
2. Add the broth and spinach, cooking until the spinach begins to wilt.
3. Add the coconut milk, cumin and cinnamon, and simmer 7 minutes.
4. Pour the mixture into a blender or the work bowl of a food processor and process until smooth.
5. Transfer the mixture to a large saucepan and place over medium heat. Gently add the tofu and cook 8 minutes. Season with salt and pepper.
6. Serve over hot brown rice.

Roasted Curried Cauliflower

Ingredients:
¼ cup olive oil
2 garlic cloves, minced
2 teaspoons curry powder
¼ teaspoon chili powder
¼ teaspoon red pepper flakes
Salt and pepper
1 head cauliflower, cut into florets
1 tbps minced parsley



Directions:

Preheat oven to 350F
In large bowl, whisk oil, garlic, curry, chili powder, red pepper flakes, salt, and pepper. Add cauliflower and toss until well coated. Pour into a 13x9 inch baking dish and bake until tender, 25-30 minutes.