grain-free // gluten-free // vegan
A savory, warming meal that's perfect to switch up your standard Thanksgiving dishes. This traditional Indian dish will bring all the cozy vibes and vibrant flavors to your holiday tablescape.
12 oz (1 block) extra firm tofu(certified gluten-free)
3 tbsp olive oil
1 tbsp arrowroot powder
1/2 tsp garlic powder
salt and pepper, to taste
1 pound mature fresh spinach
8 oz fresh arugula
1 small yellow onion, finely chopped
2 cloves garlic, minced
2 tsp cumin
2 tsp garam masala
1/2 tsp tumeric
1/4 tsp cayenne pepper
1/2 tsp salt
1 3/4 cups coconut milk
sliced almonds, pea shoots
1. Remove tofu from package and place in between two paper towels. Place a heavy pan like a cast iron on top of the tofu. Press for 20 minutes or until most of the water has left the tofu.
2. Preheat oven to 375°F and line a baking sheet with parchment paper.
3. Cut tofu into small squares and place in a small bowl. Add 1 tbsp olive oil, arrowroot powder, garlic powder, and salt and pepper to tofu and toss to coat.
4. Place tofu onto baking sheet and bake for 10 minutes, then flip and bake another 10 minutes or until crispy. Remove from oven and set aside.
5. In a small saucepan, bring 3 cups of water to a boil. Once boiling, add the spinach and arugula and cook for about 2-3 minutes until the spinach and arugula turn bright green and soften.
6. Strain and rinse with cold water. Squeeze out as much water as possible and chop.
7. Heat a large saucepan over medium heat, add remaining 2 tbsp of olive oil. Add onion, garlic, and ginger and sauté for 3-5 minutes until onion softens and becomes translucent.
8. Add in the spices and sauté for 1 minute until spices become fragrant. Add the spinach and arugula to combine followed by the salt, coconut milk, and tofu.
9. Cook for 10-15 minutes or until the coconut milk has cooked down, resulting in a thick green sauce consistency.
10. Take off heat, serve, and enjoy!