Indian Spiced Tofu & Spinach Saag

Rinse 100 g raw basmati rice in cold water until the water runs clear. In a small saucepan, combine the rinsed rice, 200 ml water, and 1/2 tsp salt. Bring to a boil over high heat, then cover with a tight-fitting lid, reduce the heat to low, and let simmer undisturbed for 12 minutes. Remove from heat and keep covered to steam until serving.

While the rice cooks, peel and finely chop 150 g raw yellow onion. Peel and finely mince 15 g raw fresh ginger and 3 raw garlic cloves. Finely chop 1 raw fresh green chili and 100 g raw tomato. Wash and thoroughly drain 250 g raw baby spinach.

Heat 15 ml neutral cooking oil in a medium skillet over medium heat. Add the chopped onion, minced ginger, and minced garlic. Sauté for 3 minutes until the onions are soft and translucent.

Stir in the chopped green chili, 1/2 tsp ground turmeric, and 1 tbsp garam masala. Toast the spices in the pan for 1 minute until highly fragrant, then add the chopped tomato and cook for 2 minutes until the tomato breaks down and softens.

Add 250 g raw baby spinach and 200 ml canned coconut milk to the skillet. Stir gently and cook for 2 minutes until the spinach is completely wilted and bright green.

Carefully transfer the spinach and coconut milk mixture from the skillet into a blender. Blend on high speed for 1 minute until a smooth, vibrant green saag sauce forms.

Pour the blended green sauce back into the skillet. Gently fold in 300 g leftover baked firm tofu (from Day 1) to avoid breaking the cubes. Simmer over low heat for 3 minutes to thoroughly heat the tofu through. Season with the remaining 1/2 tsp salt to taste, and serve hot alongside the steamed basmati rice.