Saag Tofu

Saag Tofu
I find Saag – the generic Indian name for any leafy greens cooked with spices – particularly appealing as it’s a tasty way to get loads of veg inside you. I've been reading loads about how absurdly healthy spinach is and this recipe is a great way to consume loads of it while still being exciting with the addition of fried mushrooms, potatoes, or as I've done here, tofu.
Icon_cookingtime_grey Created with Sketch. 30 mins
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 4
Saag Tofu

Ingredients

  • 350g/12oz extra-firm tofu
  • ½ tsp salt
  • ¼ tsp turmeric powder
  • 1 tbsp olive / groundnut oil
  • 2 tbsp extra-virgin coconut oil
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 2 small onions, finely chopped
  • 2 garlic cloves, minced
  • 1"/2.5cm piece ginger, peeled and minced
  • 1 tsp turmeric powder
  • 1 tsp chili powder
  • 1 large tomato, chopped
  • 500g/18oz baby leaf spinach (or use 5 pucks of frozen spinach, defrosted and squeezed to remove the excess water)
  • 1 tsp garam masala

How to make

  • Preheat the oven to 400F/200C. Cut the tofu into 1 inch/3cm blocks. Place onto several layers of kitchen paper and cover with a few more layers of paper. Place something heavy (I use a saucepan) on top and leave to drain for 15 minutes.
  • Mix the tofu with the turmeric and salt, then toss in the oil.
  • Line a baking tray and bake the tofu for 20-25 minutes until golden brown, mixing it around halfway.
  • While the tofu is baking, heat the coconut oil over a med-high heat. After a few minutes (it should be very hot by now), add the mustard and cumin seeds. The mustard seeds should pop after 30 seconds or so.
  • Now turn the heat down to medium and add the onion. Cook for 5 minutes.
  • Turn the heat down a little again. Add the garlic, ginger, turmeric and chili powder, and cook for for 10 minutes.
  • Add the tomato and cook for a few minutes more. The onions should be very broken down by now.
  • Add the spinach a few handfuls at a time. Stir the mixture round to incorporate the spinach. After each handful cover the pan and wait until it wilts. Then add the next handful. If you're using frozen spinach, you can add it all at once.
  • Mix in the tsp of garam masala. Now, using a hand blender, blitz half of the saag in the pan its cooking in until smooth. If you don't have a hand blender, leave this step out.
  • Add all the tofu and mix it in. Season with salt to taste. Cook for a few minutes more. Serve into warm bowls accompanied by basmati rice and naan bread.

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