Friday, October 30, 2015

Tofu Saag With Corny Crackers

Earlier this week, I cooked sarson ka saag (spicy puree of greens) and makki di roti (Punjabi cornbread). The next night, I perked up the leftovers by making Chicken Saag With Makki di Roti.

Today, I'd eaten chicken for lunch and didn't want to repeat, but I always try to eat a protein of some sort. So I cubed some tofu, braised it with cumin and jalapeƱo, then added it to the leftover saag. The makki di roti had dried out, so I made a virtue of it by grilling it (greaselessly) until quite dry, then I tore it up into pieces and floated it atop, ala corny crackers:

Other postings in this series:
Part 1 (previous)
Part 2 (previous)
Part 4

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