Many of my fellow villagers are of Indian or Nepalese descent. In the early evening, the streets are flooding with the most delicious scents. Until I have the guts to knock on their door, I’m sticking to my own attempts at cooking my favorite Indian recipes. I usually cook a lot of recipes from Vegan Richa’s book, literally every recipe in it is a party. This Saag Tofu is one of my favorites, I have adapted the recipe a bit to my own taste. Vary with herbs and find your own favourite! The recipe has quite a few ingredients, but is ready in no time.
2 teaspoons coriander seeds (or ground)
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
hefty pinch of black pepper
1 red onion
3 medium tomatoes
4 cloves garlic
piece of ginger (3 cm)
1 chilli (or a piece of it, or leave out)
2 tablespoons olive oil or sesame oil
225 grams baby spinach
120 ml almond milk (or oats, soy)
200 grams tofu diced
Chopped fresh coriander
1. Roast the coriander seeds briefly in a dry frying pan. Put the seeds along with the cinnamon, cloves, cumin, and black pepper in a blender and mix into a powder.
2. Add the onion, tomatoes, garlic, ginger, chilli, and a quarter cup of water. Mix until puree.
3. Heat the oil in a wok or a deeper frying pan and add the puree. Let this simmer gently for 12-15 minutes, stirring a few times so that it doesn’t stick. The mixture boils down and changes color.
4. Then add the spinach and cook for a minute. Add the almond milk, half a cup of water, and salt to taste. Bring to the boil and cook for 5 minutes. Taste and add herbs or salt to taste.
5. Fry the tofu in a frying pan until it’s a little crispy and mix it through the sauce. Let this rest for a few minutes. 6. Finish it with coriander and lemon juice and serve with rice or flatbread.