with Saffron Rice & Mango Chutney
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- 2 tbsp lemon juice
- 1 tbsp white miso paste
- Wildwood® organic extra firm sprouted tofu
- ½ cup saffron rice
- 1 onion
- 2 tsp fresh ginger
- 1 clove garlic
- 2 tsp tikka masala spice
- 1 can coconut milk
- 8 oz baby spinach
- 3 tbsp mango chutney
- 1 tbsp + 2 tsp vegetable oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition.
Add the lemon juice and white miso paste to a large bowl. Whisk until well combined. Drain the tofu, pat dry with paper towels, and cut into 1 inch cubes. Place the tofu cubes into the bowl with the lemon miso and toss to coat. Set aside to marinate until Step 4.
Add the saffron rice, 1 cup water, and a pinch of salt to a small saucepan over medium-high heat and bring to a boil. Cover, reduce heat to low, and cook until all water is absorbed and the rice is tender, about 15 to 20 minutes.
Peel and dice the onion. Peel and mince 2 tsp ginger. Mince the garlic.
Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the marinated tofu and cook until browned on two sides, about 3 to 5 minutes per side. Sprinkle the tofu with a pinch of salt and transfer to a plate.
Return the skillet to medium-high heat with 2 tsp vegetable oil. Add the diced onion and cook until softened, about 3 to 5 minutes. Add the minced ginger, minced garlic, and tikka masala spice, and cook until fragrant, about 1 minute. Add the coconut milk, ¼ cup water, 1 tsp salt, and a pinch of pepper. Bring to a boil, then add the spinach. Cover, reduce heat to low, and cook until spinach wilts, about 3 to 5 minutes.
Return the tofu to the saag in the skillet and cook until heated through. Divide the saffron rice between large, shallow bowls, and top with saag paneer. Serve with mango chutney. Relish the savory flavors!