Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-Op Organic Cumin Seed Ground Description
- Color Sorted for Quality
- Non-GMO Project Verified
- Kosher
- Non-Irradiated
Frontier Co-op® Organic Ground Cumin is a high-quality, authentically flavored organic cumin. One of the world's most popular spices, cumin is extremely aromatic, with a warm, spicy, earthy flavor that's slightly biting. Cumin seeds are enjoyed around the world, but are especially popular in Middle Eastern, Indian and Mexican cuisines. Cumin is often used to soften the heat of fiery chilies, curries and sauces.
Owned by stores and organizations that buy and sell our products, Frontier Co-op® has been a member-owned cooperative since 1976. We support natural living and our products are never irradiated or treated with ETO. We're committed to the health and welfare of the environment and everyone producing and consuming our botanical products.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Saag Tofu "Paneer"
[vc_row][vc_column][vc_column_text]Saag paneer is an Indian dish that classically includes creamy leafy greens with cubed paneer, an Indian cottage cheese made from cow or buffalo milk. If you’re looking for vegan swaps, this vegan saag “paneer” is for you. It includes the creaminess and cubed curds – but the plant-based varieties! Trade paneer with extra firm tofu cubes, and ghee and cream with a homemade cashew milk. The aromatic flavors stay familiar and your belly is sure to be filled.
Saag Tofu "Paneer"
- 1 14-oz block extra firm tofu, pressed and cut into 3/4” cubes
- 3 Tbsp. + 1 tsp. extra virgin olive oil (divided)
- 2 tsp. rice vinegar (divided)
- 1 tsp. nutritional yeast
- 3/4 tsp. ground turmeric
- 1-1/2 tsp. salt (divided, plus more to taste)
- 1/2 cup raw cashews (soaked overnight and drained)
- 3/4 cup water
- 20 oz. frozen chopped spinach (defrosted)
- 1 medium yellow onion (finely chopped)
- 5 cloves garlic (minced)
- 2 Tbsp. minced ginger (about 1-1/2” piece)
- 2 tsp. ground coriander
- 1 tsp. ground cumin
- 1/4 tsp. garam masala
- 1/4 tsp. crushed red pepper flakes
- 1/4 tsp. ground black pepper (plus more to taste)
- In large bowl, add tofu, 1 tsp. olive oil, 1 tsp. rice vinegar, nutritional yeast, turmeric and 1/4 tsp. salt. Gently toss until tofu is evenly coated in turmeric mixture. Marinate approximately 15 minutes.
- In high-speed blender, blend cashews and water on high for 1-2 minutes or until smooth with the consistency of heavy cream. Set aside.
- Place defrosted spinach in clean kitchen towel and wring out excess liquid. Place spinach in food processor and puree until mostly smooth, about 1 minute. Set aside.
- In large nonstick pan, heat 1 Tbsp. olive oil over medium-high heat. Add tofu and let cook, stirring often, for approximately 5 minutes or until tofu is starting to brown on the edges. Remove from pan and set aside.
- In large nonstick pan, add remaining 2 Tbsp. olive oil over medium heat. Add onion, garlic and ginger, stirring frequently for 10 minutes or until evenly lightly browned.
- Add coriander, cumin, garam masala, red pepper flakes, black pepper and 1/2 tsp. salt. Saute 3 minutes, stirring often, until spices are very fragrant.
- Add tofu, spinach, cashew cream, 3/4 tsp. salt and 1 tsp. rice vinegar. Let simmer 1-2 minutes or until completely warmed through. Season to taste with additional salt and pepper, if needed. Serve immediately.
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