Vegan Saag Paneer With Collard Greens And Tofu Recipes
VEGAN SAAG PANEER WITH COLLARD GREENS AND TOFU
This curried collard greens stew with tofu is inspired by Indian saag paneer.
Provided by thenewbaguette.com
Categories Main Course
Time 45m
Number Of Ingredients 16
Steps:
- Preheat the oven to 375ºF.
- Start by pressing the tofu: Drain the tofu and squeeze out some of the water by pressing on the block with your palms. Place the tofu on a plate then top it with another plate or cutting board and weigh it down with something heavy (like a couple of cans), to squeeze out as much water as possible. Let stand for 15 to 30 minutes, periodically draining off the excess water.
- Meanwhile, in a medium bowl, make the tofu marinade by whisking together the lemon juice, miso, oil, and black pepper.
- Cut the tofu into 3/4-inch cubes and add to the marinade. Gently toss to coat and let stand for 10 minutes, tossing once again after 5 minutes.
- Line a baking sheet with parchment paper and arrange the tofu in a single layer. Bake for 20 minutes.
- Meanwhile, start the stew. Heat the oil in a Dutch oven or large heavy bottomed pot over medium heat. Stir the garlic, ginger, coriander, cumin, and pepper flakes into the hot oil and cook for 30 seconds.
- Add the greens and toss with tongs to coat in the hot oil. Cook for about 2 minutes, until they're bright green.
- Then add the coconut milk and turmeric. Cover tightly with a lid, bring to a simmer, and cook for 7 to 10 minutes, until the greens are softened.
- Season with lemon juice (I like this really sour so I go heavy on the lemon) and salt, and stir in the tofu. Serve with rice, if desired.
Nutrition Facts : ServingSize 1/4 of the recipe, Calories 330 calories, Fat 26.9, Carbohydrate 10.5 g, Fiber 3.7 g, Protein 11 g
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