Recipe from Serious Eats by J Kenji Lopez-Alt. This recipe was shared on our Eatweller’s Slack Group by diegoruiz. So another Eatwell CSA member tried and approved recipe!
12 oz extra-firm Tofu
1 TB Yellow Miso
3 TB Lemon juice, divided, plus 1 TB zest, from 2 to 3 lemon s
3 TB Vegetable Oil, divided
Kosher Salt and freshly ground Black Pepper
6 oz (2/3 cup) Almond, Soy, Rice or Cashe Milk
6 oz Cauliflower florets or peeled Sunchoked
4 medium cloves Garlic, finely minced
1” knob of Ginger, peeled and finely minced
1 to 4 Green or Red Thai Chilies (dependig on your heat preference), stemmed and finely minced
1 tsp ground Coriander Seed
1 tsp ground Cumin Seed
1 tsp ground Turmeric
1 Cardamom Pos, smashed
8 oz Spinach
8 oz Arugula or Turnip or Radish Greens
For the Tofu Paneer: Adjust oven rack to center position and preheat oven to 375 F. Press tofu firmly between paper towels to remove excess moisture. Cut into 1 1/2” cubes and set aside. In a medium bowl, whisk together miso paste, 2 TB lemon juice, lemon zest and 1 TB oil. Season generously with salt and pepper. Add tofu and toss to coat. Spread tofu evenly over a foil-line rimmed baking sheet. Place in oven and bake until golden brown, about 20 minutes. Sauce may darken a little against the foil; this is fine. Set tofu aside.
Meanwhile, for the Cauliflower Puree: Combine nut milk and cauliflower in a small saucepan. Cook until cauliflower is tender, about 10 minutes. Press mixture using a hand blender or countertop blender. Set aside.
For the Spinach: Heat remaining 2 TB vegetable oil in a large saucepan or saucier over medium heat until shimmering. Add garlic, ginger, and chilies and cook stirring until fragrant and lightly browned, about 1 minute. Add coriander, cumin, turmeric, and cardamom pod and cook, stirring, until fragrant, about 30 seconds. Add spinach and arugula or mustard greens one handful at a time, stirring and adding more as the greens wilt. Reduce heat to low and cook, stirring occasionally, until greens are fully wilted, about 5 minutes. Stir in cauliflower puree and continue to cook until greens are very tender about 5 minutes longer. Stir in tofu cubes and heat through. Stir in remaining lemon juice, season with salt, adjust consistency with a little water if necessary, and serve.