2/3 cup jasmine rice
1/2 cup frozen spinach (semi-thawed)
1/3 cup garbanzo beans/chickpeas
6 oz firm tofu, diced
1/3 cup rice/almond/soy cheese (optional)
1/2 cup vegetable broth
1 teaspoon soy sauce
1 teaspoon curry powder
1/2 teaspoon Chinese five spices
1/2 teaspoon cumin
1/4 teaspoon seasoned salt
1/2 teaspoon coriander
dash white pepper
This recipe came into being through me futzing around in the kitchen in an attempt to re-create Amy's (frozen) Palak Paneer. I quickly realized Palak Paneer is something totally different, and I was quite lacking in its necessary ingredients. Instead, I made this. Success? Failure? I'll let you decide.
Because I was purely improvising and cooking with no real direction, most measurements are approximate.
In a pot, bring about 1 and 1/2 cups of water to a boil. Add rice. Cover tightly, lower heat, and let simmer for 18 to 20 minutes. When rice is done, remove from heat and cover and set aside.
Heat the veg broth and soy sauce in a separate pan on medium heat until hot, but not boiling. Add all the spices in broth/sauce mixture and stir. Add the spinach and garbanzo beans, stir, and let cook for about three minutes, stirring occasionally. Before you turn off the heat, add cheese to taste. Stir until melted. Turn off heat
In another pan, fry the tofu in olive oil until golden brown.
After everything is cooked, serve everything onto a plate and consume.