SAAG AND TOFU PANEER
SERVES 4
This Indian-inspired recipe is one of John Mackey’s favorites. It is quite simple to make, but it takes a lot of fresh spinach (saag) to get the right texture and flavor. Tofu substitutes well for the paneer cheese used in traditional recipes, as it has a similar texture and mild flavor.
INGREDIENTS
1 (14-ounce) block firm tofu, drained
1 cup unsweetened soy milk or other nondairy milk
1/2 (15-ounce) can coconut milk
2 tablespoons curry powder
1 teaspoon cayenne pepper
4 tablespoons fresh lemon juice
1 yellow onion, chopped
10 ounces fresh spinach
1 bunch mustard greens, trimmed
4 garlic cloves
11/2 tablespoons minced fresh ginger
1 (6-ounce) can no-added-sodium tomato paste
1 teaspoon cumin seed
DIRECTIONS
Wrap the drained tofu in a few layers of paper towels, then sandwich it between two plates and weight down the top plate with a heavy book. Press for at least 10 minutes and up to 1 hour.
Meanwhile, in a medium bowl, stir together the soy milk, coconut milk, curry powder, cayenne, and 2 tablespoons of the lemon juice.
Cut the pressed tofu into roughly 1/2 by 3-inch strips and place them in the bowl. Cover with the marinade and marinate in the refrigerator for at least 2 hours or up to overnight.
Preheat the oven to 350ºF. Line a baking sheet with parchment.
Remove the tofu from the marinade, reserving the marinade. Place the tofu strips on the prepared baking sheet, leaving space between them (if they touch, they will stick together). Bake for 20 minutes, then flip the tofu slices using a spatula and bake until slightly firm to the touch, about 20 minutes more.
Meanwhile, heat a large sauté pan over medium-high heat. When hot, add the onion and dry sauté, stirring to prevent sticking, until translucent, about 4 minutes. Add 2 tablespoons water and stir to deglaze the pan. Remove from the heat and let cool slightly.
Bring a large pot of water to a boil. Submerge the spinach and mustard greens in the boiling water for 30 seconds. Remove with tongs and transfer to a food processor. Add the onion, garlic, ginger, tomato paste, cumin, remaining 2 tablespoons lemon juice, and the reserved marinade. Puree until mostly smooth.
Pour the spinach mixture back into the pan and reheat over low heat. Add the tofu strips and mix gently until coated and warmed through.
Serve hot.
NUTRITIONAL INFORMATION
Per serving: 254 calories, 8 g total fat, 1 g saturated fat, 0 mg cholesterol, 210 mg sodium, 25 g total carbohydrate (7 g dietary fiber, 11 g sugar, 0 g added sugars), 21 g protein, 10 mg iron
The Whole Foods Cookbook
by John Mackey
by Alona Pulde, MD
by Matthew Lederman, MD
With Derek Sarno
With Chad Sarno
Whole Foods Market has long been synonymous with premium, health-focused ingredients. Now, John Mackey, CEO and co-founder, along with top nutritionists and chefs, presents The Whole Foods Cookbook.
This collection presents the best ways to cook with unprocessed foods and lose weight with over 120 delicious and easy vegan recipes for any diet and every occasion. You'll find delicious and filling vegetable forward, plants-based family meals.
Featuring diverse recipes for breakfast, smoothies, entrees, pastas, pizzas, and healthy desserts, this cookbook is designed to simplify your culinary journey. Accessible and enjoyable, you will find for instance:
- Winter Risotto with Butternut Squash
- Chipotle Grilled Corn
- Overnight Oatmeal
- Penne Carbonara with Cauliflower
- Sweet Potato BBQ Pizza
And so much more...
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