Saag Tofu

Name: Saag Tofu
Cuisine: Asian, Indian
Ingredients: 2 teaspoons garlic-infused olive oil; 2 tablespoons freshly grated ginger; 1 Thai chile, seeded and chopped; 1 1⁄2 tablespoons garam masala; 1 tablespoon ground coriander; 1 tablespoon ground turmeric; 1 tablespoon ground cumin; 1/2 teaspoon ground cayenne pepper; 1 teaspoon mustard seeds; 1 teaspoon salt, plus more as needed; 2 pounds frozen chopped spinach (5 cups), thawed and drained; 1 cup canned full-fat coconut milk; 1 cup tomato sauce; 14 ounces firm tofu, drained and pressed; 2 teaspoons cornstarch; Freshly ground black pepper; 2 cups cooked rice, to serve

7 steps

We hope you love Indian food as much as we do, because we cannot get enough! While we’re partial to almost any vegetable in a fragrant curry sauce, saag tofu is one of our favorites. The ingredient list seems long, but rest assured that it’s mostly spices. If these spices are new to you, consider purchasing them from the bulk section of your grocery store so you’re able to get only a tablespoon or two of what you need.

Updated at: Wed, 16 Aug 2023 18:23:14 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories334.1 kcal (17%)

Total Fat21.1 g (30%)

Carbs23.1 g (9%)

Sugars4.3 g (5%)

Protein22.3 g (45%)

Sodium805.7 mg (40%)

Fiber11.4 g (41%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 teaspoonsgarlic-infused olive oil

2 tablespoonsginger

freshly grated

1Thai chile

seeded and chopped

1 ½ tablespoonsgaram masala

1 tablespoonground coriander

1 tablespoonground turmeric

1 tablespoonground cumin

½ teaspoonground cayenne pepper

1 teaspoonmustard seeds

1 teaspoonsalt

plus more as needed

2 poundsfrozen chopped spinach

thawed and drained

1 cupcanned full-fat coconut milk

1 cuptomato sauce

14 ouncesfirm tofu

drained and pressed

2 teaspoonscornstarch

freshly ground black pepper

2 cupsrice

cooked, to serve

Instructions

Step 1

Heat 1 teaspoon olive oil in a medium skillet over medium heat. Stir in the ginger, chili, garam masala, coriander, turmeric, cumin, cayenne, mustard seeds, and salt. Cook for another 30 to 60 seconds, until just fragrant.

Step 2

Add the spinach leaves to the skillet and cook to wilt, 1 to 2 minutes. Remove from the heat and let cool slightly.

Step 3

Add the spinach to the base of a food processor and pulse to finely chop the mixture. Add back to the skillet along with the coconut milk and tomato sauce, then let simmer, stirring occasionally, for 30 minutes.

Step 4

While the spinach is simmering, make the tofu. Dice the tofu and toss with the cornstarch in a medium bowl until well-coated. Heat the remaining teaspoon of olive oil in a large skillet over medium heat, then add in the tofu. Cook, stirring often, until the tofu is golden brown and crispy. Add the cooked tofu to the spinach mixture and stir to combine.

Step 5

Season to taste, adding in more salt and pepper as needed and serve warm with cooked rice.

Step 6

5 PLANT POINTS

Step 7

Serves 4, with enough for leftovers for later in the week