Vegan Saag Paneer

• (8 ounce) extra firm cubed tofu2
• teaspoon cumin seed↗1
• teaspoon paprika↗1
• teaspoon coriander powder↗1
• garlic cloves↗2
• tablespoon olive oil↗1
• cloves↗2
• leek, washed and sliced↗1
• bunches kale, washed and chopped↗2
• tablespoons tomato paste↗4
• (8 ounce) can tomatoes↗1
• teaspoon fennel seed1
• teaspoon cardamom seed↗1⁄2
• teaspoon salt↗1⁄2

Step-by-step instructions

1. 1

   Heat half the olive oil in a frying pan. Add cumin seeds, paprika, coriander powder and garlic, saute 1 minute.

2. 2

   Add drained tofu. Saute until tofu is golden brown, remove from pan and set aside.

3. 3

   Grind cloves, cardamom and fennel seeds.

4. 4

   Heat remaining oil and add ground powder and leek, saute until brown.

5. 5

   Add kale, saute until kale is limp.

6. 6

   Add salt and blend kale mixture in a food processor with tomato and tomato paste.

7. 7

   Return to pan and add tofu mixture. Simmer 10 minutes.