Description
Soft tofu is cooked in Indian spices, and mixed with an arugula puree to create a green, luscious, protein packed curry
Ingredients
4 packed cups arugula
1 11 oz. packet of Soon Tofu, sliced into rounds/cubes or silken tofu
1 1/2 tsp. oil
1 tsp. mustard seeds
1 dried red chili
1 tsp. cumin seeds
1 tsp. asafoetida
2 tsp. urad dal
1 tbsp. diced ginger
Salt to taste ( approx. 1/2 tsp. if using mor milagai, otherwise 1 tsp.)
1/2 tsp. lemon juice
2 Mor Milagai (Optional)
1/2 tsp. Kashmiri red chili or 1/4 tsp. cayenne pepper
Water for cooking arugula + 1 cup water (for blending and cooking arugula)
Instructions
Cooking Arugula:
1. Boil water in a kettle. Transfer the boiling water to a deep-botomed pan and cook arugula for 5 mins. Drain in a colander and set aside.
Cooking the Tofu:
2. While the arugula is cooking, heat 1/2 tsp. oil in a pan on med. flame. Add 1 tsp. each of mustard seeds and ural dal + 1/2 tsp. asafoetida Saute for 4-6 mins. until the urad dal starts turning reddish-brown.
3. Add tofu, 1/2 tsp. each of salt and Kashmiri red chili. Saute for 3-4 mins. It’s ok if the tofu breaks up into tinier pieces. Set the cooked tofu aside.
Pairing the Arugula and Tofu:
4. In the same pan, heat 1 tsp. oil on med. flame for 2 mins. Add 1 dried red chili + 1/2 tsp. asafoetida + 1 tsp. ural dal and saute for 4-6 mins. till urad dal starts turning reddish brown.
5. Add 1 tsp. cumin seeds and the chopped ginger. Saute for an additional 30 secs.
6. Turn off the stove. Blend the cooked arugula and urad dal/cumin/ginger mixture with 3/4 cup water into a smooth puree.
7. Transfer the arugula back into the deep-bottomed pan and turn the heat upto med. flame.
8. Add 1/4 cup water + cooked tofu + 1/2 tsp. salt to the arugula and mix. Cook for 5 mins. Be careful (the arugula mixture may spatter upwards) and turn the heat down if necessary.
9. Turn off the stove. Crush 2 Mor Milagai and add to mixture (optional). Toss in the lemon juice. Mix.
10. Taste and adjust salt accordingly. Serve hot!
Notes
1. You can substitute: silken tofu for the Soon Tofu, and/or 1/4 tsp. black salt for the Mor Milagai.
2. Mor Milagai is green chili that’s been soaked in curd and salt and then sun dried till it becomes brown. This dried chili is then fried to a chip-like crispness. Its a wonderful condiment or accompaniment to rice based dishes. Here, the Mor Milagai is optional. The dish still tastes wonderful without it.
- Category: Dinner
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 111
- Sugar: 0.8
- Sodium: 393
- Fat: 5.2
- Saturated Fat: 0.9
- Carbohydrates: 4.8
- Fiber: 1
- Protein: 8.5
- Cholesterol: 0
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