Tofu Saag Paneer and No-Yeast Vegan Naan

Tofu Saag Paneer

modified Aarti Sequeira’s recipe

Tofu “Paneer”

1            12 oz. pkg. extra-firm tofu

1            tablespoon yellow miso paste

2            tablespoons lemon juice, plus 1 tablespoon zest, from 2-3 lemons

1            tablespoons vegetable oil, divided

              salt and pepper

Adjust oven rack to center position and preheat oven to 375 degrees.  Press tofu firmly between paper towels to remove excess moisture.  Cut into 1 and 1/2 “ cubes and set aside.  In a medium bowl, whisk together miso paste, 2 tablespoons lemon juice, lemon zest and 1 tablespoon oil.  Season generously with salt and pepper.  Add tofu and toss to coat.  Spread tofu evenly over a foil-lined rimmed baking sheet (I just sprayed with non stick – didn’t use foil).  Place in oven and bake until golden brown, about 20 minutes.  Sauce may darken a little against the foil; this is fine.  Set tofu aside.

1            16-oz. pkg. frozen chopped spinach  (Thawed)

1 and 1/2            tablespoon vegetable oil

1            medium white onion, finely  chopped

1            1” piece ginger, peeled and minced (about 1 tablespoon)

4            cloves garlic, minced

1            large green sarrano chile pepper (seeds removed – if you don’t like it spicy)

                                                            finely chopped  (I used red pepper spice)

2            teaspoons ground coriander

1            teaspoon ground cumin

1/2         teaspoon garam masala

1/2         cup plain vegan yogurt, stirred until smooth (I added a bit of curry to yogurt)

Thaw the spinach in the microwave safe dish, 5 minutes or over night in fridge.  Transfer to a clean kitchen towel and squeeze out the excess liquid.  Puree in a food processor until smooth.  (Alternatively, you can chop it up very finely with your knife).  Set aside.

Place a large nonstick skillet over medium heat, add  vegetable oil.  Add the onion, ginger, garlic, chile and a pinch of salt.  Now here’s the important part.  Saute the mixture until it’s evenly toffee-colored, which should take about 15 minutes.  Don’t skip this step – this is the foundation of the dish.  If you feel like the mixture is drying out and burning, add a couple of tablespoons of water.

Add the coriander, cumin and garam masala.  Cook, stirring often, until the raw scent of the spices cooks out and it smells a bit more melodious, 3-5 minutes.

Add the spinach and stir well, incorporating the spiced onion mixture into the spinach.  Stir in a little salt and 1/2 cup water.  Cook 5 minutes.

Turn off the heat.  Stir in the yogurt a little at a time.  Once the yogurt is well mixed into the spinach, add the tofu paneer.  Turn the heat back on, cover and cook until everything is warmed though, about 2 minutes.

No-Yeast Vegan Naan
modified Web recipe

1 and 1/4           cup all purpose flour

1/2                     teaspoon baking powder

1/3                     teaspoon granulated sugar

1/2                     teaspoon salt

3                        tablespoons + 1 teaspoon vegan milk

2                        tablespoons vegan butter

1/4                     cup plain, vegan yogurt

Optional:  melted vegan butter for brushing (butter-naan), or add a bit of garlic to the melted vegan butter.

Mix flour, baking powder, sugar and salt in a bowl.

In a small saucepan heat vegan milk together with vegan butter, until melted.  You can also use a microwave.  Let cool down slightly.

In a big bowl, add yogurt and stir in warm (not hot) vegan milk mixture, until smooth.

Gradually, add the dry ingredients and stir with a spoon, until the ingredients come together.

With your hands, knead into a smooth dough.  It’s best to first knead in the bowl and later on a lightly floured surface.  If the dough is still sticky, add a little more flour.

Let the dough rest for at least 1/2 hour on a lightly-floured surface and put the empty bowl upside-down on top of it.  Or, let it rest in the bowl, covered with a kitchen towel.  The longer the dough rests, the softer it gets and the easier it will roll out.

Split dough in 4 equal parts, form each of them into a ball and roll out.  Rotate the dough-disk while rolling, and flip it over occasionally.  Sprinkle with flour every now and then, so it will not stick to your rolling pin or surface.  When finished, the Naan should have an oval shape 6”x9” large and about 1/8 thick.

Preheat skillet or pan to medium high heat – but don’t add any oil.  Pick up the Naan, remove excess flour by slapping the dough between your hands and pit it into the pan.   Cook until bubbles have formed on the top and the bottom side gets lightly colored.  Then flip, and cook until done, about 1 minute.  Keep wrapped in foil to keep warm and moist.

*** If using vegan butter and garlic, brush bread with melted butter