TOFU WITH SPINACH SAUCE
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Trim and wash spinach; do not dry. Chop leaves in one-inch pieces. Cut tofu in two horizontally and wrap in paper towels. Put it under a couple of plates.
- Put butter or oil in a large nonstick skillet over medium-high heat. A minute later, add ginger, garlic and chilies and cook, stirring occasionally, until garlic begins to color.
- Stir in garam masala or curry powder and a large pinch of salt and cook, stirring, for about 30 seconds. Add spinach and cook, stirring, until it wilts, then add yogurt and a cup of cream. Pick out chilies and discard.
- Cook mixture over medium-high heat; liquid in spinach will boil off. When mixture is nearly dry, cut tofu into half-inch pieces and incorporate. When tofu is hot, add remaining cream and cook for another minute or two, stirring. Adjust seasoning and serve.
Nutrition Facts : @context http, Calories 446, UnsaturatedFat 14 grams, Carbohydrate 15 grams, Fat 39 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 23 grams, Sodium 906 milligrams, Sugar 6 grams, TransFat 0 grams
CREAMED SPINACH SAUCE
Playing steakhouse chef means dreaming up the sauces and side dishes that you would most like to see on the table. Creamed spinach gives you a classic steakhouse experience in sauce form, and makes the perfect accompaniment to a grilled rib-eye.
Provided by Mark Bittman
Categories sauces and gravies
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil, and salt it. Plunge the spinach into the boiling water, and cook for no more than a minute; transfer to an ice bath with a slotted spoon. Drain well, and squeeze with your hands to remove as much water as possible.
- Put the cream and spinach in a blender or food processor, and purée. Transfer the mixture to a medium saucepan over medium heat. Add the butter, and sprinkle with salt, pepper and nutmeg if you're using it. Cook, stirring occasionally, until the mixture gently bubbles and thickens; add more cream for a thinner sauce. Taste, and adjust the seasoning and serve hot.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 9 grams, Carbohydrate 3 grams, Fat 28 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 17 grams, Sodium 238 milligrams, Sugar 2 grams, TransFat 0 grams
REALLY GOOD VEGAN SPINACH TOFU DIP (EVEN IF YOU HATE TOFU/VEGAN
The olives really make this dip - don't omit them! :) I'm a diehard carnivore, but I was going to a potluck and wanted to bring a cheap, egg-free, dairy-free dish in case there were allergies or vegetarians there. I took about six recipes off the Internet, combined them and added a few more things, and it was great! I let it sit in the fridge for two days and just re-mixed it before serving. At the potluck, there was not a single vegetarian there, and they all liked this dip. Cayenne and grated carrot would probably be great in this and make it a more "traditional" spinach dip. You may want to start with less garlic if you're not a big fan.
Provided by MerBot
Categories Spinach
Time 15m
Yield 4 cups, 16 serving(s)
Number Of Ingredients 11
Steps:
- Defrost spinach and squeeze out as much liquid as you can.
- Drain tofu of any excess liquid.
- Place tofu and oil in a large bowl. Use a hand mixer on high speed to combine them until creamy.
- Add pepper, vegetable bouillon powder, dried basil, garlic powder, soy sauce, and lemon juice. Blend on high speed for 1 minute.
- On low speed, mix in onion, spinach, and olives.
- Taste and adjust seasonings to your preference.
- Cover the bowl and place in the fridge. Let it sit for at least 8 hours for the flavours to meld, preferably overnight.
- Serve with crackers, bread, chips, or vegetables for dipping.
SAAG TOFU (TOFU WITH SPINACH, GINGER, CORIANDER AND TURMERIC)
Raghavan Iyer, author of "660 Curries," describes the Indian cheese paneer as "fresh, firm and chewy" and "not unlike a block of extra-firm tofu," which you could substitute for paneer in a pinch. Tofu takes the place of paneer in this lighter version of saag paneer, a classic Indian dish made with fresh spinach sautéed in plenty of ginger, cumin, fennel seeds, chiles, coriander and turmeric. Here, seared tofu and yogurt are stirred in at the end, making it a creamy, satisfying, almost-vegan meal that's wonderful served with naan or over rice.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Drain the tofu on paper towels. Heat 1 tablespoon of the oil over medium-high heat in a wok or a large, heavy lidded skillet and add the tofu. Stir-fry until golden brown and remove from the heat.
- Combine the shallot or onion and the ginger in a food processor or mini-chop and blend until finely minced, almost a paste.
- Heat the remaining oil over medium-high heat in a wok or skillet and add the cumin seeds, fennel seeds and whole chiles. Cook, stirring, for about 15 seconds, or until the spices are fragrant and reddish-brown. Add the onion and ginger and stir-fry until it is lightly browned, about 3 minutes. Add the coriander, salt, cayenne and turmeric, stir for about 10 seconds and add the spinach in batches, adding the next batch after the first batch wilts and stirring and scraping the bottom of the pan to deglaze.
- Stir in the tofu, cover, reduce the heat to medium-low and simmer, stirring occasionally, for 2 to 3 minutes, until the spinach is uniformly wilted and the tofu is warmed through.
- Whisk the cornstarch into the yogurt. Remove the pan from the heat, remove the chilies, and stir in the yogurt. Taste, adjust salt and serve with rice or other grains.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 13 grams, Carbohydrate 15 grams, Fat 17 grams, Fiber 7 grams, Protein 22 grams, SaturatedFat 3 grams, Sodium 751 milligrams, Sugar 3 grams, TransFat 0 grams
CREAMY TOFU SPINACH SAUCE/DIP
This is posted in response to a request for nutritional yeast recipe. Really good and easy to put together for a sauce or chilled for a dip.
Provided by TishT
Categories Sauces
Time 12m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Barely defrost spinach (so that it retains that lovely green color) but do*not* drain.
- Mash tofu with a fork, add the rest of the ingredients except spinach and blend with a hand blender until completely smooth.
- Add the spinach and mix well.
- Heat and spoon over hot pasta or chill for a yummy dip.
Nutrition Facts : Calories 379.7, Fat 5.2, SaturatedFat 0.9, Sodium 81.2, Carbohydrate 61.2, Fiber 11.2, Sugar 3, Protein 27
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