Ingredients
Directions
- 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.
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- 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.
- 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.
- 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.
- Strain and rinse with cold water. Squeeze out as much water as possible and chop.
- 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.
- 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.
- Cook for 10-15 minutes or until the coconut milk has cooked down, resulting in a thick green sauce consistency.
- Take off heat, serve, and enjoy!
