Green Goo as a Winter Survival Technique

We are currently in a brutal cold snap here in southern Ontario, which sets off in me a strong instinct to hibernate. While I am aware that most hibernating animals don't eat, this grumpy, winter-hating bear loves to include spicy comfort food as part of her winter survival plan.

My number one favourite winter warm-up is indian food. The buffet I frequent has this amazing palak paneer dish. I could eat a whole plate(or 2) of just that, along with naan bread of course!!

Traditional "paneer" is cubed cheese, but I replaced it with tofu. This recipe is so flavourful, you will not miss the cheese.

Palak Paneer

3 medium onions
half package of firm tofu, cubed
2 tomatos, finely chopped or tomato puree/sauce (amount to taste)
2 green chilies, chopped
1/2 tsp tumeric powder
1 tsp chili powder
1/2 tsp ginger
1/2 tsp garlic powder
1tsp cumin
1 tsp garam masala (get in the "ethnic foods" section in most grocery stores)
1 tsp sugar
Large bunch of spinach (I substituted collard greens as it has more calcium)
2 tbsp olive oil



In a large saucepan heat a splash of olive oil and saute onion until brown.  

Add the spinach, handfuls at a time until it is cooked down, about 15 minutes total. Remove from heat and allow to cool slightly. Mix in the spices.

Pour spinach mixture into a blender or food processor and add the tomatos and blend for 15 to 30 seconds, or until the spinach is finely chopped. Pour back into the saucepan and keep warm over low heat. (you can skip the blending if you don't want your spinach to be paste-like)

In a medium frying pan, heat some olive oil over medium heat, and fry tofu until browned;  add to spinach. (I simply cooked the tofu in the spinach to keep down the fat/calorie content)

Add tofu to spinach and cook for 10 minutes on low heat. Serve with rice or naan bread.