Truman's Saag Tofu
The Tofu:
1 14-oz container organic, extra firm tofu, cubed and air-fired
Coconut oil spray, or other non-stick cooking spray
The Saag:
1 tablespoon organic refined coconut oil, or other neutral-tasting vegetable oil
1 teaspoon whole cumin seeds
1 teaspoon whole coriander seeds
1 handful raw cashews
1 inch of ginger, cut into slices
2 cloves garlic, whole
1 medium sweet onion, diced
1 14.5-oz can Hunt’s fire-roasted diced tomatoes,
1 to 2 4-oz can Hatch green chiles, diced
1/2 to 1 teaspoon whole fenugreek seeds (start with 1/2 tsp and add more if needed)
1 teaspoon Garam Masala
1/2 to 1 teaspoon ground Amchur (mango powder), optional
1 13.33-oz can Thai Kitchen organic coconut milk, or other organic coconut milk
16 oz. or more of washed baby spinach or other leafy green
The Equipment:
Air fryer
High-speed blender (WARNING: vent the lid to allow steam to escape. A Nutribullet not recommended for obvious safety reasons.)
Skillet or wok
Large pot
To prepare the tofu, cut the drained tofu into cubes. Place the tofu in a pre-heated air fryer than has been lightly sprayed with oil. Air fry at 370F for twenty minutes, shaking basket every 5 minutes. When cooked, leave in air fryer to keep warm while you prepare the rest of the recipe. I’ve discovered through the vegan air fryer Facebook group that cubed, plain tofu without any coating produces a tofu that is closet in texture and crispness to restaurant fried tofu. Alternatively, one can bake the tofu until crispy or one can pan fry the tofu.
To prepare the Saag, heat a skillet or wok to medium high heat. Add the coconut oil, cumin seeds, coriander seeds, whole garlic cloves,, ginger slices, and raw cashews. DO NOT add the fenugreek seeds yet as they are prone to be inedible, bitter If burned or toasted too long. Lightly toast the spices and cashews to release their aroma. Maybe 1-2 minutes. Don’t let the spices/cashews burn! Then, add the diced onions and sauté until translucent. Add the diced tomatoes, green chiles, coconut milk, fenugreek seeds, amchur, and garam masala. Bring mixture to a boil. Turn off heat and allow to cool. Transfer the mixture to a high speed blender. Be incredibly careful as blending hot liquids in a blender can cause danger/disaster if the top of the lid is not vented to allow steam to escape. Blend mixture until smooth. (Lower speed blenders and food processors may not completely blend the cashews leaving some graininess to an otherwise smooth, creamy sauce). Add a handful or two of baby spinach to the blender to tint the sauce a slight green color. It may well have a baby pooh color. That’s ok.
Transfer the greenish, creamy sauce to a large pot. Add the remaining baby spinach or greens. Simmer sauce and spinach until spinach is wilted. Add the reserved, air-fried tofu. Then serve. It makes 6-8 smaller portions. And it’s always better the next day as the flavors are allowed to develop more.
The Rice:
In a rice cooker, add 1-2 rice cooker cups of basmati rice and enough water to the appropriate line on the rice cooker liner. On top of the rice, Just throw a bay leaf, 2-3 wholes cloves, 1-inch cinnamon stick, 3-4 cardamon, and 1/4 tsp whole black peppercorns. Push the cook button.
The Chana Masala:
In a rice cooker, add 1-2 rice cooker cups of basmati rice and enough water to the appropriate line on the rice cooker liner. On top of the rice, Just throw a bay leaf, 2-3 wholes cloves, 1-inch cinnamon stick, 3-4 cardamon, and 1/4 tsp whole black peppercorns. Push the cook button.
The Chana Masala:
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