This is a fast, fast weeknight dinner, and is cheat cooking (jarred sauce and pre-made naan), but it really makes for a tasty, good meal. This is my take on the Naan Pizzas at "Cowboys and Turbans"- the Indian/ Mexican fusion place on the east side (that looks like it may be closed now, but...?) It's a place as weird as their name, but the food is really good. They have these Masala fries that are ridiculously good, as well as these Naan Pizzas, which is essentially an Indian dish piled on top of naan (like a pizza!)
The recipe requires that you're near a Trader Joe's too- as their masala sauce is awesome!
- 4-6 pieces naan (TJ's has it frozen, but that's not vegan- it's kind of hard to find vegan naan, but possible if you hunt for it)
- 1 large bag spinach, stems removed
- 1 brick tofu (TJ's shrink wrapped organic super firm is great for this), cubed small
- 1-2 jars of TJ's jarred Masala sauce (we use about 1 1/2 usually)
- 1 cup peas
-1-2T canola oil
(Preheat the oven if your naan requires baking) Heat the oil in a large sautée (or sauce) pan, add the tofu and cook until slightly golden brown, add sauce and peas to the tofu, cook until peas are cooked through. Throw your naan in the oven. Add spinach by the fist fulls until it wilts down, add more, etc until you've added the whole bag.
Now, I'm not a dunker with cookies and I don't like soggy food, so my preference is to cook the naan a bit crunchier than usual, and pile the spinach/ tofu masala mix on top just before eating. I wouldn't assemble and wait at all before diving in or your naan will get soggy. I also recommend a fork and knife vs pizza slice-style eating unless you happen to be wearing a rain poncho.