Kadai Tofu Bowl with Garlicky Sauteed Spinach and Quinoa-Cumin Pilaf. And a Giveaway.
A delicious and meaty Kadai Tofu Bowl with Cumin-Quinoa Pilaf and Sauteed Garlicky Spinach. A complete meal in a bowl.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
For Kadai Tofu
- 14 oz firm tofu. (Drain out all water and pat dry. Cut into six tiles and place in a baking pan sprayed with oil, then spray on some more oil on top. Bake in a 450-degree oven for 30 minutes or until really chewy. You want very chewy tofu for great texture in this recipe. Once the tofu has cooled, cut into a small dice.)
- 1 medium red onion (thinly sliced)
- 2 tomatoes (finely diced)
- 1 large green bell pepper (finely diced)
- 6 button mushrooms (or crimini mushrooms, sliced)
- 1-inch knob ginger (peeled and julienned)
- 1 tsp paprika
- 1/2 tsp turmeric
- 1 tsp coconut oil
- 1/4 cup cashews soaked for an hour and blended into a paste with 1/2 cup of water.
- 2 tbsp mint (chopped)
- 2 tbsp cilantro (chopped)
- Dry roast ingredients for Kadai Masala:
- 2 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1/2 tsp peppercorns
- 3 pods green cardamom
- 1-inch stick cinnamon
- 2 tbsp kasoori methi (dry fenugreek leaves)
- 3 dry red chili peppers
For Sauteed Garlicky Spinach:
- 8 cups baby spinach
- 1/2 tsp coconut oil
- 1 tsp sesame seeds
- 4 cloves garlic minced
- Salt to tase
Make the Kadai Masala:
In a pan, roast all of the dry-roast ingredients until fragrant and the coriander is a couple of shades deeper. Set aside to cool for a few minutes, then grind into a fine powder in a coffee or spice grinder.
Make the Kadai Tofu:
Heat the oil in a large pan, like the All-Clad. Add the onions, saute a couple of minutes until it starts to soften, then add the tomatoes, paprika, and turmeric. Cover with a lid and cook until the tomatoes are completely broken down. Stir occasionally during cooking.
Add the green peppers and mushrooms, stir, and continue to cook, covered for another five minutes.
Add the tofu and the karahi masala, a tablespoon at a time. Add enough masala to your taste, and store the remaining in an airtight jar for another use.
Add 1/2 cup of water, cover the pan, and cook for another 10 minutes, stirring occasionally.
Add the cashew paste and salt to taste.
Sprinkle the coriander and mint leaves, stir, and turn off the heat.
Make the Pilaf:
Heat the oil in a pan.
Add the cumin seeds and roast them for a minute.
Add he drained quinoa and cook, stirring, until the grains start to look dry and opaque, around 2-3 minutes.
Add 2 cups of water and salt to taste. Let the quinoa come to a boil, then cover the pan with a tight-fitting lid and cook over low heat for 15 minutes. After turning off the heat, let the quinoa sand for at least 10 minutes before fluffing with a fork and serving.
Make the Garlicky Sauteed Spinach:
Heat the oil in a pan.
Add the sesame seeds and stir for a minute.
Add the garlic and stir-fry until the garlic is slightly golden.
Add the spinach and mix well. Cover and cook for a couple of minutes until the spinach is completely wilted.
Add salt to taste.
Assemble your bowl by layering the Quinoa-Cumin Pilaf first, then the Karahi Tofu, and finally the Sauteed Spinach.
Calories: 257kcal | Carbohydrates: 32g | Protein: 14g | Fat: 10g | Saturated Fat: 2g | Potassium: 723mg | Fiber: 7g | Sugar: 4g | Vitamin A: 4437IU | Vitamin C: 42mg | Calcium: 191mg | Iron: 5mg