Saag Tofu (Indian Tofu With Spinach)

"This is a delicious and healthier version of saag paneer (palak paneer) that uses tofu rather than cheese. The Indian spices lend a lot of flavour to the tofu. From "EatingWell Magazine"."
 
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Ready In:
30mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Cut tofu into thirds lengthwise and eighths crosswise. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add tofu and sprinkle with 1/4 teaspoon salt. Cook, stirring gently every 2 to 3 minutes, until browned on all sides, 6 to 8 minutes. Transfer to a plate.
  • Add the remaining 2 teaspoons oil to the pan and reduce heat to medium. Add onion, garlic, ginger and mustard seeds and cook until the onion is translucent, 4 to 6 minutes. Add spinach in batches small enough to fit in the pan and cook, stirring frequently, until all the spinach has been added and has wilted, 4 to 6 minutes more.
  • Meanwhile, combine yogurt, curry powder, cumin and the remaining 1/2 teaspoon salt in a small bowl. Add to the pan along with the tofu and cook until heated through, about 2 minutes.

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Reviews

  1. YUM! I did not use all of the spinach, because I am not a huge fan (though I am trying to be!). I used about 1/2 a pound. I also bought cubed tofu. This took a little longer to brown, but still worked really well. This was so simple and turned out amazing! Even my meat-loving husband liked this dish. Thanks!
     
  2. Did not taste like Saag at all. The tofu gave it a really weird flavour.
     
  3. LOVE THIS! Wonderful flavor and so easy to make. I used a low-fat traditional greek yogurt for the sauce and olive oil in place of the canola oil. Thank you for sharing!
     
  4. Yum!!! This was great even though I had to use frozen spinach. I also substituted sour cream for the yogurt. I"ll definitely be making this again. Thanks!!
     
  5. Excellent mild curry flavor. I will make again. The yogurt sauce was a good consistency until I heated it. Then it turned very watery. I would have preferred it to stay a little thicker.
     
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Tweaks

  1. LOVE THIS! Wonderful flavor and so easy to make. I used a low-fat traditional greek yogurt for the sauce and olive oil in place of the canola oil. Thank you for sharing!
     
  2. Yum!!! This was great even though I had to use frozen spinach. I also substituted sour cream for the yogurt. I"ll definitely be making this again. Thanks!!
     
  3. This was very flavorful, my boyfriend has rated it to be his favorite saag that he has tried before, but alas this just wasn't our cup of tea. We did use frozen spinach instead of fresh and added a tsp of garam marsala it worked just fine. Thank you very much for posting. :)
     
  4. Delicious! Five stars because this recipe was fast, used foods I already had on hand, and tasted fantastic! I had to substitute ground mustard for the mustard seeds and used sour cream in place of the yogurt. This was such a satisfying and filling dinner. Thank you for the recipe!
     

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