Karahi Tofu Bowl with Sauteed Garlicky Spinach and Quinoa-Cumin Pilaf. #vegan #glutenfree #giveaway
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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
Course: Main
Cuisine: Indian
Servings: 6
Author: Vaishali ยท Holy Cow! Vegan Recipes

Ingredients

  • For Kadai Tofu:
  • 1 14- oz package of firm tofu. Drain out all water and pat dry. Cut into six tiles place in a baking pan sprayed with oil, and 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 slices medium red onion cut into very thin
  • 2 tomatoes diced small
  • 1 large green bell pepper cut into a small dice
  • 6 button or crimini mushrooms sliced
  • 1- inch knob of 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 chopped mint
  • 2 tbsp chopped coriander leaves
  • Dry roast ingredients for Kadai Masala:
  • 2 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1/2 tsp black peppercorns
  • 3 pods of green cardamom
  • 1- inch stick of cinnamon broken into small pieces
  • 2 tbsp kasoori methi
  • 3 dry red chilies
  • For Sauteed Garlicky Spinach:
  • 7-8 cups of baby spinach
  • 1/2 tsp coconut oil
  • 1 tsp sesame seeds
  • 4 cloves garlic minced
  • Salt to tase
  • For Quinoa-Cumin Pilaf:
  • 1 cup quinoa rinsed under running water
  • 1 tsp cumin seeds
  • 1/2 tsp coconut oil
  • Salt to taste

Instructions

  • <b>Make the Kadai Masala:</b>
  • 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 Cumin-Quinoa 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.