1 pkg Soyganic Smoked Tofu Original sliced into medium sized cubes
1 bunch kale, stems removed
2 tbsp olive oil For the dressing:
1/3 cup extra-virgin olive oil
3 tbsp lemon juice
1 tsp lemon zest (optional)
1 tbsp miso paste
1 clove garlic, minced
2 tsp stone-ground mustard
1 tbsp maple syrup
Pinch of pepper
Pinch of salt
PREPARATION
In a bowl whisk together all the dressing ingredients.
Remove stems from kale, and slice thinly, place in a large bowl. Add two tablespoons of olive oil over the kale and massage the salad with your hands (this enhances kale’s flavour and softens the leaves).
Toss with the dressing and the sliced tofu and serve.
Pan-fry the marinated paneer slices on a grill pan or a non-stick pan till golden brown marks appear. Do not over cook and harden the paneer. Heat the sauce. Place most of the tomato sauce in an oven-proof flat dish or platter. Arrange steaks. Sprinkle the remaining sauce on the steaks. Sprinkle topping mixture.
Add the gattas, garam masala and mint and bring to a boil, cover and simmer for 10 minutes. Adjust the seasoning, garnish with grated paneer and coriander. Serve hot.
