Eggplant and Tofu - Saffron Cream Sauce

I almost feel bad even posting this recipe it was kind of thrown together here. Even when you have the summer off it still seems so busy with things to do. I tend to get myself in trouble when someone asks for the recipe and I don't always have one. I like to eyeball ingredients when I add them, but I will try to get it as close as I remember. I also usually use what I have so if it seems odd that's one reason!

Ingredients:
1 eggplant diced
1 lb firm tofu diced
4 oz mushrooms
1 shallot
green chillies - I used mild ones
1 bunch fresh spinach - I also use frozen which I always have on hand-
1 tsp or a good pinch saffron threads
1 tblsp garlic ginger paste
1 tblsp tomato paste
I used some mushroom paste too but this is optional
1 tsp ginger fresh grated
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1/2 cup sour cream
1/2 cup cream
1 cup milk

In a large pan I used a dutch oven - with some butter or olive oil brown or saute the tofu then remove to a plate with some paper towel. With a little more butter or olive oil saute the shallots, then add chillies, eggplant then mushrooms, cook until tender. I then added the pastes, stirring it all in, then the rest of the seasonings. I like to add my seasonings before the liquid, except the saffron, which you add with the liquids. Add the sour cream, then cream and milk and saffron, then tofu, mix it all together and heat through and the sauce thickens.

Serve over some rice! Viola! Like I said sort of all thrown together, but sometimes cooking is like that! So is life!

I guess this would be good for a meatless Monday!

I am also sharing some photos of an Osprey in her nest.

We saw several of them along the Intercoastal Waterway, from Sarasota to Venice.

Yesterday I was trying to make some roti and it wasn't quite right. It would of gone perfect with this dish. I'll keep working at it!
Hope you all have a great Monday! Wow it's Monday already!