Recipe from Serious Eats by J Kenji Lopez-Alt. This recipe was shared on our Eatweller’s Slack Group by diegoruiz.  So another Eatwell CSA member tried and approved recipe!

12 oz extra-firm Tofu

1 TB Yellow Miso

3 TB Lemon juice, divided, plus 1 TB zest, from 2 to 3 lemon s

3 TB Vegetable Oil, divided

Kosher Salt and freshly ground Black Pepper

6 oz  (2/3 cup) Almond, Soy, Rice or Cashe Milk

6 oz Cauliflower florets or peeled Sunchoked

4 medium cloves Garlic, finely minced

1” knob of Ginger, peeled and finely minced

1 to 4 Green or Red Thai Chilies (dependig on your heat preference), stemmed and finely minced

1 tsp ground Coriander Seed

1 tsp ground Cumin Seed

1 tsp ground Turmeric

1 Cardamom Pos, smashed

8 oz Spinach 

8 oz Arugula or Turnip or Radish Greens


For the Tofu Paneer: Adjust oven rack to center position and preheat oven to 375 F.   Press tofu firmly between paper towels to remove excess moisture.  Cut into 1 1/2” cubes and set aside.  In a medium bowl, whisk together miso paste, 2 TB lemon juice, lemon zest and 1 TB oil.  Season generously with salt and pepper.  Add tofu and toss to coat.  Spread tofu evenly over a foil-line rimmed baking sheet.  Place in oven and bake until golden brown, about 20 minutes.  Sauce may darken a little against the foil; this is fine.  Set tofu aside. 

Meanwhile, for the Cauliflower Puree: Combine nut milk and cauliflower in a small saucepan.  Cook until cauliflower is tender, about 10 minutes.  Press mixture using a hand blender or countertop blender.  Set aside.


For the Spinach: Heat remaining 2 TB vegetable oil in a large saucepan or saucier over medium heat until shimmering.  Add garlic, ginger, and chilies and cook stirring until fragrant and lightly browned, about 1 minute.  Add coriander, cumin, turmeric, and cardamom pod and cook, stirring, until fragrant, about 30 seconds.  Add spinach and arugula or mustard greens one handful at a time, stirring and adding more as the greens wilt.  Reduce heat to low and cook, stirring occasionally, until greens are fully wilted, about 5 minutes.  Stir in cauliflower puree and continue to cook until greens are very tender about 5 minutes longer.  Stir in tofu cubes and heat through.  Stir in remaining lemon juice, season with salt, adjust consistency with a little water if necessary, and serve.