Harvested some spinach from the garden. Made vegan Saag Paneer ???
1 small onion, chopped
1 tablespoon grated fresh ginger
3 garlic cloves, minced
9 ounces fresh spinach
2 tablespoons vegetable oil
1 350g package extra firm tofu, drained and pressed at least 20 minutes, and cut into 1 inch cube
1 teaspoon ground turmeric
1 cup vegetable broth
1 tablespoon lemon juice
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon Asian chili paste (sambal oelek)
2 teaspoons granulated vegan sugar
1/2 teaspoon salt
1/4 cup full fat coconut milk from a can, or more, if you like
Place onion, ginger, garlic and spinach in food processor. Pulse, stopping to stir up everything a few times. You may need to do this in batches, depending on the size of your food processor bowl. Stop when spinach is very finely chopped, just shy of becoming blended.
Heat the oil in a large skillet over medium-high heat. Add tofu. Cook about 10 minutes, until tofu cubes begin to brown lightly and crisp up, tossing a few times to ensure even cooking on all sides.
Sprinkle turmeric over tofu and toss a few more times to coat the tofu cubes.
Add spinach mixture, broth, lemon juice, cumin, garam masala, chili paste, sugar and salt. Stir a few times to mix everything up. Reduce heat to medium and allow to simmer about 10 minutes, until most of the liquid has cooked off.
Add coconut milk, and cook another minute. Mixture should be thick and creamy.
Serve with rice and naan.