Saag Tofu

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1: In a medium skillet, heat half the canola oil over medium heat. Add finely chopped onion, cumin seed and garlic. Cook until onions are soft.

Step 2

Step 2: In a food processor or blender, add tomatoes, nutritional yeast, turmeric, garam masala, and ginger. Blend until almost pureed.

Step 3

Step 3: Once onions have softened, add tomato mixture to the onions and simmer over low heat.

Step 4

Step 4: Heat the remaining canola oil in a large skillet over medium heat.

Step 5

Step 5: Coat the tofu in chickpea flour. Add to large skillet. Sprinkle with turmeric for added flavor. Cook for 10-12 minutes, occasionally stirring, until browned and slightly crispy on the outside.

Step 6

Step 6: Add the frozen spinach to food processor or blender and blend until finely chopped.

Step 7

Step 7: Add the spinach and lemon juice to the tomato mixture and cook 2-3 minutes.

Step 8

Step 8: Once the tofu is done, add the tomato/spinach mixture to the large skillet and cook over low heat, 2-3 minutes.

Step 9

Step 9: Stir in coconut milk and cook over low heat for an additional 5 minutes.

Step 10

Step 10: Serve with 1/2 cup of cooked rice