Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, tofu in creamy baby spinach puree. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Tofu in Creamy Baby Spinach puree is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Tofu in Creamy Baby Spinach puree is something that I have loved my whole life. They’re nice and they look fantastic.
Great recipe for Tofu in Creamy Baby Spinach puree. This is our family version of saag recipe using pureed baby spinach and tofu instead of indian cheese (paneer). It's easy to make, require less time to prepare but it always turns out yummy and creamy.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have tofu in creamy baby spinach puree using 15 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Tofu in Creamy Baby Spinach puree:
- Prepare 1 bag baby spinach (250g)
- Take 3 firm tofu (fried & cubed)
- Get 2-3 tbsp cooking oil or as needed
- Make ready Step A - Prepare chopped Ingredients
- Take 1 big yellow onion
- Get 1 big red onion
- Get 3 cloves garlic
- Prepare 2 tomatoes
- Make ready Step B Chillies
- Make ready 2 chillies (of any kind. I used a very spicy dried chillies)
- Make ready Step C Herbs/Spices
- Make ready 1 tsp garam masala
- Prepare to taste Chicken cube/powder
- Take Step D Cream/dairy
- Take 3 tbsp fresh milk/cream
Creamed spinach is so luxuriously creamy and flavorful that it may seem like a time-consuming, complicated recipe. But it's surprisingly simple: just spinach, butter, cream, and parmesan cheese. Puréeing the spinach gives the dish the silky, velvety texture that makes it so satisfying. After pureeing the soup, scoop in the silken tofu, and puree the tofu so that it is fully incorporated into the soup.
Instructions to make Tofu in Creamy Baby Spinach puree:
- Seeded tomatoes and roughly chop them with the rest of the ingredients in Step A.
- Prepare chilies. Seeded and chop. If using dried chillies, soak in hot water for 5-10mins. I boiled mine.
- Heat cooking oil over medium heat. Saute chopped ingredients until translucent and well cooked. Add ingredients in Step C.
- Add in baby spinach and chillies and fry until the leaves wilt off nicely but not over-cooked. We want nicely green pureed spinach. Season with chicken cube/powder. Pour cream/fresh milk. Turn of the heat right away.
- Wait until the spinach slight cool. Meanwhile, fry few slices of tofu and cube them.
- Blend spinach. Return this blended spinach into the wok/pan and simmer for a minute or two. Stir in extra splashes of cream (optional). Lastly, Add fried tofu cubes to your pureed spinach.
Add the nutmeg plus salt and pepper to taste. Add the spinach, and let the spinach cook for a few minutes so that it begins to wilt. Ladle the soup into a bowl, and sprinkle a few pumpkin seeds on top. If you are vegan (or serving a vegan crowd) and need a classic dip or side dish recipe, look no further. This is a recipe for an easy vegan creamed spinach.
So that is going to wrap it up for this exceptional food tofu in creamy baby spinach puree recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
