With all apologies to Smitten Kitchen, I just didn't feel like making her soy glazed tofu with crispy rice. I don't know why. Maybe because I was out of scallions? After stewing for a while on what to do instead I decided to make saag paneer, but with tofu instead. Perfect! I should have used some more spices, but otherwise I thought this was a nice use for tofu. I would also like to try it with feta cheese, as the book I used (Indian-ish) recommends. More disgraceful rugelach for dessert.
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