We swap out the classic paneer and spinach in this recipe for tofu and kale. Stick to olive oil and coconut milk, and you have a hearty vegan meal in minutes. Otherwise, it's vegetarian-friendly. Just add some warm pita bread, rice, or hot grits.
Ingredients
- ½ lb kale, tough ribs removed, leaves chopped
- Olive oil or butter, as needed
- 4 oz extra-firm tofu, cut into ½-inch cubes
- ¼ cup yellow onion, finely chopped
- ½ tbsp fresh ginger, peeled and grated
- 3 cloves garlic, grated
- ⅛ tsp ground cayenne (or ½ fresh serrano chile, if in season)
- ⅛ tsp ground coriander
- ⅛ tsp ground cumin
- ¼ heavy cream or coconut milk
- Salt and pepper, to taste
Preparation
- In a food processor, pulse the kale until finely minced. You may need to work in batches.
- Heat a few tbsp of olive oil or butter over medium in a large skillet. Add the tofu and cook, turning occasionally, until golden all over, 5-10 minutes. Carefully transfer the cooked tofu to a plate and set aside.
- Reduce the heat to medium-low. Add a little more oil or butter to the pan, then add the onion. Season with salt and pepper. Cook, stirring occasionally, until softened but not browned, about 5 minutes.
- Add the ginger, garlic and chile (if not using cayenne), and cook, stirring occasionally, for 1 minute. Stir in the coriander, cumin, and cayenne.
- Add the prepared kale and ¼ cup water. Increase the heat to medium. Season with salt and pepper and cook, stirring occasionally, until most of the liquid is absorbed, about 15-20 minutes. Add additional water if it starts to look a little dry.
- Stir in the heavy cream or coconut milk, making sure it's fully incorporated into the kale. Then add the tofu. Adjust the seasonings to taste before serving.
