Saag "Paneer"

Ingredients

1 C/215 g brown basmati rice, rinsed (or other rice of your liking)

12 oz firm tofu, drained, sliced and pressed (slice into slabs about 1/2 inch+ thick and wrap in a towel and press between two plates with a weight on top in the refrig. for a few hours or overnight.)

1 T canola oil, plus 2 tsp

2 tsp freshly squeezed lemon juice

1 1/2 tsp salt

1/4 tsp ground turmeric

1/4 tsp paprika

1 &1/2 lbs fresh spinach

1 tsp brown mustard seeds

1 jalapeno chopped

1 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp cayenne

2 T all purpose flour

2 C plain soy milk or other milk

1 cup tomato sauce/puree

1/2 + C fresh cilantro, chopped

Procedure

1. Drain and press tofu hours before starting to cook.

2. Cook rice according to package directions.

3. Preheat oven to 400 degrees F. Cut the tofu into 1/2-inch cubes. In a medium bowl, mix together the 1 T oil, lemon juice, 1/2 tsp salt, the turmeric, and paprika. Put the tofu in the bowl and gently toss to mix/ coat the tofu chunks. Let the tofu marinate at room temp for about 30 minutes.

4. Spread the tofu chunks on a baking sheet and bake for 20 minutes. Using a sharp spatula turn the tofu chunks and bake 5-10 more minutes until firm and toasty. Remove from the pan and let cool.

5. Wash the spinach and put the damp leaves in a large pot over high heat and cover to steam. After two minutes, uncover and stir. Cover again and cook a few more minutes. When the spinach is wilted and shrunken but still bright green, drain it in a colander. Rinse it with cold water and wring it out very thoroughly.

6. In a small pot, heat the remaining 2 tsp of oil over high heat. Add the mustard seeds and stir for 1 minute, until they start to pop. Add the jalapeno, cumin, ground coriander, and cayenne quickly and saute just a few minutes until fragrant(have all spices at hand before you start). Take off the heat and whisk in the flour. If it is too dry add a bit more oil. Put the pan over medium heat and cook, stirring constantly, until the mixture is thick and lightly toasted usually less than 5 minutes. Whisk in the soy milk gradually and bring it to a simmer to thicken.

7. In a blender or food processor, mince the spinach. Add the soy milk mixture and puree to make a smooth sauce. Add the tomato sauce/puree, cilantro, and the remaining 1 tsp of salt and puree. Transfer the sauce to a large frying pan and stir in the baked tofu. Heat gently over low heat and serve over the rice.