Name: Kadai Tofu Bowl with Garlicky Sauteed Spinach and Quinoa-Cumin Pilaf. And a Giveaway.
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: 14 oz firm tofu. ((Drain out all water and pat dry. Cut into six tiles and place in a baking pan sprayed with oil, then spray on some more oil on top. Bake in a 450-degree oven for 30 minutes or until really chewy. You want very chewy tofu for great texture in this recipe. Once the tofu has cooled, cut into a small dice.)); 1 medium red onion ((thinly sliced)); 2 tomatoes ((finely diced)); 1 large green bell pepper ((finely diced)); 6 button mushrooms ((or crimini mushrooms, sliced)); 1-inch knob ginger ((peeled and julienned)); 1 tsp paprika; 1/2 tsp turmeric; 1 tsp coconut oil; 1/4 cup cashews (soaked for an hour and blended into a paste with 1/2 cup of water.); 2 tbsp mint ((chopped)); 2 tbsp cilantro ((chopped)); Dry roast ingredients for Kadai Masala:; 2 tbsp coriander seeds; 1 tsp cumin seeds; 1 tsp fennel seeds; 1/2 tsp peppercorns; 3 pods green cardamom; 1-inch stick cinnamon; 2 tbsp kasoori methi ((dry fenugreek leaves)); 3 dry red chili peppers; 8 cups baby spinach; 1/2 tsp coconut oil; 1 tsp sesame seeds; 4 cloves garlic (minced); Salt to tase; 1 cup quinoa (rinsed under running water); 1 tsp cumin seeds; 1/2 tsp coconut oil; Salt to taste