Do you remember the old Indian buffet days? To be frank, it’s been a while since I’ve last visited an Indian buffet. You see, it’s not quite the same going there alone. You can’t really expect to have a super good time if you’re not sharing good food with any company. Not to mention creepy waiters staring at you and judging you every time you come up to the buffet line.
One of my worst habits with Indian food is that once I start eating it, I NEVER NEVER EVER EVER EVERRRRRRR stop. Every time my family and I go out to Indian food, we order one dish each, eat family style and by the time I blink my eyes I discover that I’ve eaten the whole bowls of saag and bharta along with two whole cans’ worth of full fat coconut milk.
Something else that’s really interesting about the inspiration of this recipe is that the other day, I was speaking to this girl at my school and discovered that she doesn’t like curry. WHAT. THE. FRICK. Is that humanly possible? And she also doesn’t like tofu. Well guess who I dedicated this pan-fried curried tofu for?
As part of my most recent YouTube video that I uploaded last night, this vegan saag is actually PERFECT for breakfast. You’re probably making a really weird face right now, but if you haven’t been following me or reading my posts for a while, I have the biggest obsession with curry. If you have never tried making curry for breakfast, do it, because it is so comforting and so delicious. Not everybody is like Americans where you have certain recipes made only for breakfast.
I plated my perfect saag and tofu with some mushrooms, kabocha cubes, and perfectly cooked butternut squash that will have its own recipe coming up in the near future. Both of these recipes go magnificently with brown rice, sweet potatoes, roti and cruciferous vegetables such as broccoli and cauliflower. The combinations are endless!
RECIPE (vegan saag)
- 2 1/2 cups of baby spinach
- 1/4 cup green peas, steamed
- 1 1/4 tsp Indian saag spice mix
- 1/4-1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 TBSP light coconut milk
- 2-3 TBSP low sodium vegetable broth
- 1/4-1/3 small white onion
- 1/2 tsp crushed garlic
RECIPE (curried pan-fried tofu)
- 1/5-1/4 block organic firm or extra firm tofu
- Curry powder to taste (I used around a little more than a full tablespoon)
PROCEDURE (vegan saag)
- Blend all ingredients except onion and garlic in a food processor or high speed blender until everything is completely pureed. Set aside in a bowl.
- Set a small pot on medium high heat and spray with a little coconut oil if necessary.
- Chop part of your onion very finely.
- When the pot is very warm, add the onion and garlic, stirring them around until caramelized and fragrant.
- Add the saag and stir frequently until it thickens.
- Let simmer for 10 minutes on very low heat, covered.
PROCEDURE (curried pan-fried tofu)
- Cut your tofu block in brick-like squares, each 1 inch long and around less than half an inch thick.
- Take some tofu blocks and sprinkle generously with curry powder and pepper on each side.
- Rub and marinade curry powder on the tofu blocks until they are completely coated.
- Heat a separate pan on medium-high heat and spray with coconut oil if needed.
- Pan-fry each side of each tofu block until crispy and golden brown. Repeat if needed and serve.
Know someone who doesn’t like curry or tofu? Would you ever try curry for breakfast?