"Saag" is an Indian dish made with greens often served with "Paneer" which is an Indian cheese. With this vegan version, marinated tofu serves as the PANEER. Chickpeas are added for more protein and fiber while mango chutney(I use Patak brand) adds sweetness. It's so good.
1.5 cups rice of choice
1 Tbsp white miso paste
15 oz package extra firm tofu
1 onion, chopped
2 tsp fresh ginger, minced
1 clove garlic, minced
2 tsp curry powder
15 oz can coconut milk
15 oz can chickpeas, drained & rinsed
8 oz baby spinach
1. Cook rice according to package directions. Drain, press and dry tofu then slice into 1 inch cubes. In a medium bowl, wisk together juice from the lemon and white miso paste to medium bowl. Add tofu to bowl and toss gently to coat. Set aside to marinate for 10 to 15 minutes.
2. In a large nonstick skillet over medium-high heat with 1 Tbsp vegetable oil, cook tofu until browned in places, about 3 to 4 minutes per side. Season with a pinch of salt and transfer to a plate.
3. Return the skillet to medium-high heat with another 1 Tbsp oil, saute the onion, ginger, and garlic until softened, approximately 4 minutes. Add the curry powder and cook until fragrant, about 1 minute. Stir in 1/4 cup water, coconut milk, 3/4 tsp salt, and a pinch of pepper. Bring to a boil. Stir in chickpeas and spinach, cover, reduce heat to medium-low, and cook until the spinach wilts, approximately 5 minutes.
4. Return the tofu to the skillet and continue to simmer until heated through, approximately 3 to 4 minutes. Serve over rice and drizzle with mango chutney.