Saag tofu with spinach and garam masala and basmati rice

Ingredients

For 1 serving

• Tofu200 g
• Spinach250 g
• Basmati rice40 g
• Onion40 g
• Garlic1 clove
• Ginger5 g
• Chili pepper0.5
• Garam masala1 teaspoon
• Cumin0.5 teaspoon
• Soy cream20 g
• Sunflower oil7 g
• Saltto taste

Contains: soy,

In season: October – April

Method

1. Rinse the basmati rice and cook it in plenty of salted boiling water for 12 minutes, until tender; drain and keep covered.
2. Meanwhile wash the spinach well, finely chop the onion and garlic, grate the peeled ginger and slice the chilli; pat the tofu dry and cut it into roughly 2 cm cubes.
3. Heat half the sunflower oil in a non-stick pan over medium-high heat and brown the tofu for 6–8 minutes, turning, until golden on all sides; salt it lightly and set aside.
4. In the remaining oil toast the cumin for 30 seconds, then add the onion, garlic, ginger and chilli and cook over medium heat for 4–5 minutes, until the onion is soft and translucent.
5. Add the still-damp spinach and cook for 5 minutes, stirring, until completely wilted.
6. Blend the spinach with the soy cream and garam masala to a smooth purée; return it to the pan, season with salt and heat for 1–2 minutes.
7. Fold the tofu into the spinach sauce and serve with the rice.