Michigan Saag Paneer
This play on traditional saag paneer features both firm bread cheese and tofu for two creamy textures in the dish.
Ingredients
1 block carr valley bread cheese
1 block extra firm tofu
2 tsp hot curry powder
1/2 tsp cayenne pepper or flakes (optional)
1 onion, sliced thinly
4 cloves garlic, minced
1/2 inch piece of ginger, minced
2 10 oz bags frozen spinach
2 lbs boiled potatoes
Method
- Cut the cheese and tofu into large chunks and toss with the spice mixture and a glug of oil and let marinate 15 minutes
- Heat a large frying pan over medium high heat and sear the tofu and cheese until starting to brown, about 3 minutes
- Remove from the pan, leaving the spiced oil behind
- Add the onion, garlic, and ginger with a pinch of salt and reduce heat to medium low
- Let the onion mixture sweat until soft
- Add the roughly chopped spinach and toss to coat
- Cook until the moisture from the spinach has evaporated
- Add the tofu and cheese back to the pan and toss to combine
- Divvy the potatoes between serving bowls and top with the spinach sauce
