Not yet winter, you say? I dare you to repeat that after this last week in stormy New England. Losing power for 2 1/2 days in the sub-freezing temperatures would have been bad enough, but the cherry on top of this snow sundae was sliding on the ice and crashing my car into a telephone pole. Minimal at worst, the air bags didn’t even deploy, and yet the damage somehow totals upwards of $4,000. Completely incomprehensible to this car-illiterate new driver.
The point is, it’s never too early for some comforting winter dishes that can warm you up from the inside, especially when it’s damn near apocalyptic outside. I may have lacked the resources to make this particular soup in my moment of greatest need, but the craving for a bubbling cauldron of savory stew reminded me of this previously unpublished recipe.
Please excuse the dark, mediocre photo… It’s almost a year old and I haven’t had a chance to shoot a new one!
Inspired by saag paneer, and Indian dish with gently stewed spinach and cubes of soft cheese, this vegan version utilizes kale, the leafy green of the moment, and achieves a silkier texture through the use of pureed potato. A stunning one-bowl meal, complete with greens and protein, not to mention a crave-worthy spicy flavor profile, my hesitation to share it stemmed from impatience. Factoring in the time it takes to press the tofu, bake the tofu, and simmer the soup, it’s not one to make on the fly.
However, thanks to the new tofu innovation from Nasoya, their latest vacuum-packed Sprouted Tofu cuts the prep time in half. Packaged and sold already pressed, the firm, dense texture is perfect for this application, as well as any other dish that calls for pressed tofu. Thanks to this simple improvement, I can see many repeat performances for my green monster of a soup coming up in these colder months!
Kale Saag Soup
1 16-Ounce Package Vacuum-Sealed Sprouted Tofu, or Extra-Firm Tofu, Pressed for 1 Hour
1/4 Cup Rice Vinegar
2 Tablespoons Olive Oil
Zest and Juice of 1/2 Lemon
1/2 Teaspoon Salt
Kale Saag Soup:
2 Tablespoons Coconut Oil
2 Small Yellow Onions or 1 Large, Chopped (About 1 Cup)
1 1/2 Tablespoons Finely Minced Fresh Ginger
4 Cloves Garlic, Finely Minced
2 1/2 Teaspoons Ground Cumin
1 Teaspoon Garam Masala
1 Teaspoon Mustard Powder
3/4 Teaspoon Turmeric
1/4 – 1/2 Teaspoon Cayenne Pepper
3 Cups Water or Vegetable Stock
1 Medium Potato, Peeled and Chopped (About 1 Cup)
1 Bunch Kale, Stemmed and Chopped
1 Cup Coconut Milk
1/2 Teaspoon Salt, or to Taste
Fresh Parsley or Cilantro for Garnish
First things first, preheat your oven to 350 degrees so that you can get the tofu “paneer” going. Cut the tofu into 1/2-inch cubes, and toss them into an 8-inch baking dish along with the remaining ingredients. Mix well to coat the tofu, and then arrange the cubes in one even layer, so they’re not overlapping (touching is fine.) Bake for 45 minutes until just barely golden around the edges. I don’t recommend tasting them plain; on their own, the “paneer” Will taste fairly sour and salty, but can balance out the soup (or most other dishes you want to throw them into) beautifully.
Meanwhile, get the soup going by melting the coconut oil in a large soup pot over medium heat. Add in the chopped onions, and saute until softened and translucent; about 5 minutes. Stir in the ginger and garlic, continuing to cook until the onions take on a tinge of golden-brown color, which could be around 5 – 8 more minutes. Throw in all the spices next, and saute with the other aromatics for just a minute or two to bring out the flavors, but be careful not to burn anything.
Pour in the water or stock, and be sure to scrape the bottom of the pot thoroughly to loosen and incorporate anything sticking. Follow that with the potato, and cover the pot. Bring the liquid to a boil, and then reduce the heat to a lively simmer. Let bubble away for about 15 minutes, until the potato pieces are fork-tender. Mix in the chopped kale a little bit at a time so that it can wilt down and fit properly in the pot. Cover once more, and simmer for a final 15 minutes. Turn off the heat, and add in the coconut milk. Either transfer the soup to your blender in batches to puree, or hit it with an immersion blender, until very smooth. Add salt to taste.
Ladle your smooth kale saag soup into bowls, and top with cubes of tofu paneer and the chopped fresh herbs of choice. Serve piping hot.
Serves 4 – 6