NO STORY – just goodness :). This is a vegan, non-spicy main dish based loosely on a mushroom palak paneer. It is a hearty meal best served with a generous amount of Basmati Rice. This recipe isn’t a tremendous amount of work, but it can feel pretty technical as there are several steps that involve: cook this and set aside.

You need to allow about 45 minutes for prep and cook time

Serves 3-4

Ingredients

Main
– 1 1/2 lb mushrooms – Cremini/baby bellas
– 10~16oz fresh spinach
– 1 medium yellow onion
– 2 heaping spoonfulls of ginger / garlic paste (about 50% ginger chunks 50% garlic minced in a food processor; make it stick it in your fridge for later, great for all kinds of stuff)
– 2 medium tomatoes (~1 can crushed tomatoes)
– 1 package extra-firm tofu
– Oil (as needed; I use avocado oil)
– Salt (to taste)

Tofu dredge
-Oil (I use avocado oil)
-1 tsp cornstarch
-1/4 tsp salt
-Pinch of cumin
-Pinch of tumeric

Masala Spices
-1tsp Ground cumin
-1tsp Ground coriander (optional)
-1/2 tsp tumeric
-1/2 tsp garam masala
-1/4 tsp fresh ground black pepper

Finishing spices
-1-2 tsp lemon juice (optional)
-1/2 tsp Garam masala (to taste)
-Salt to taste

Step 0 – Get yourself ready
– Pull tofu out of it’s container and pat dry, place on a plate lined with paper towels and then cover in more paper towels. Place another plate on top of the tofu brick. Put some weight on top of that plate (recommend a full kettle of water). Let sit for 15-20 minutes. If the tofu is still pretty wet, swap out the paper towels with fresh and press-dry for another 5-10 minutes. Once the tofu has been squeezed dry, cube.
– Slice mushrooms fairly thick, maybe 1/3”
– Dice onion (fine)
– Dice tomato (if using fresh)
– Put a strainer in the sink
– Put ‘spices’ into a small container to add all at once
– Put tofu dredge into a small dish
– Put on large pot of water to boil
– Get out your largest iron skillet

Step 1 – Prep spinach
Put a strainer in the sink, boil a pot of water, drop in spinach for 30-45 seconds, just long enough to wilt. Strain and rinse with cold water in the sink. It should be a little soggy but not super wet. Add to food processor – blend until you have a smooth green puree. Set this aside.

Step 2 – Brown the tofu & start the rice
Oil the iron skillet and get it hot. Toss the tofu with the tofu dredge. Drop the tofu in the skillet and let it sear, turning only often enough to prevent burning. Once sufficiently brown, remove and set aside. Scrape out any excess tofu.
Start the rice; make 2-3x what it says on the bag for ‘per serving’ Probably about 2~2.5 cups dry rice for this.

Step 3 – Brown the mushrooms
Add a bit of oil if you need it. Make sure the skillet is super hot. Brown the mushrooms in a single layer, flipping once to get them browned. We’re not going for gray steamed mushrooms, instead we need browned, pushing toward ‘burned’ mushrooms. The flavor is better. Do this in batches until all of the mushrooms are browned. Set aside cooked mushrooms. The way that I do this is that I brown and then once they’re starting to cook, I just stir them around until they’re as cooked as I’d like them to be. I prefer them mostly cooked, but not cooked down.

Step 4 – Build the masala base
– Reduce the heat or the spices will burn quickly. Add the onion and cook until soft and starting to turn golden.
– Add the ginger/garlic paste and the masala spices.
– Cook for about 60 seconds, be careful not to scorch.
– Add the tomato and cook for 5-7 minutes. Cook the tomato down.

Step 5 – Add spinach
Add in the spinach and let it simmer for about 5 minutes. The point is to let the flavor develop a bit. If it’s too dry, add a little more water.

Step 6 – Re-add the mushrooms & tofu
Mix in the finishing spices then fold in in the mushrooms then the tofu and let simmer for 3-5 minutes.

Serve on Basmati rice.