alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Saag Tofu

Serves 4

    Share

    Saag Tofu

    Saag paneer is a heady stewed spinach dish flecked with cubes of squeaky fresh cheese. This interpretation skips the cream, butter, and cheese while amping up the spices for an Ayurvedic and vegan-friendly comfort food dinner.

    Advertisement

    Saag Tofu

    Ingredients

    • 12 oz pkg extra-firm tofu, pressed and cut into 1 inch cubes
    • 1 Tbsp low-sodium tamari
    • 1 Tbsp avocado oil
    • 2 Tbsp coconut oil
    • 1 onion, diced
    • 2 garlic cloves, minced
    • 1 Tbsp grated fresh ginger
    • 1 serrano chili, finely chopped
    • 2 tsp garam masala
    • 1 tsp ground cumin
    • 1/2 tsp ground coriander
    • 1/4 tsp salt, plus more to taste
    • 3 Roma tomatoes, diced
    • 2 bunches fresh spinach, washed well and roughly chopped
    • 1 cup chopped fresh cilantro, plus more for serving
    • 13 1/2 oz can coconut milk
    • 3 Tbsp chopped golden raisins
    • 1 Tbsp lemon juice, plus more for serving
    • Cooked grain of choice, for serving (optional)

    Nutrition

    Per serving:

    • calories446
    • protein17g
    • fat34g
    • carbs27g
      • sugar10g
      • fiber7g
    • sodium436mg

    Directions

    01

    In medium bowl, toss tofu with tamari and set aside to marinate for 5 minutes. Heat medium skillet over medium heat and add avocado oil. Fry tofu in single layer (in batches, if necessary) for about 2 minutes on 2 sides, until browned. Transfer to plate.

    Heat large Dutch oven or pot over medium heat and add coconut oil, and then onion, garlic, ginger, and serrano chili. Sauté until onion is translucent, about 5 minutes. Stir in garam masala, cumin, coriander, and salt and cook until spices are fragrant. Stir in tomatoes and cook for 5 minutes, or until they begin to break down.

    Add spinach, cilantro, and coconut milk. Bring mixture to a boil, reduce to a simmer, cover, and cook for 20 minutes, until flavors are combined and vegetables are very soft.

    Using immersion blender, coarsely puree mixture to create a creamy base, and then stir in fried tofu, raisins, and lemon juice. Heat for about 5 minutes, until tofu is warmed through. Serve over your preferred cooked grain, if desired, and garnish with additional cilantro and a squeeze of lemon.

    Tip: Replace tofu with cubes of boiled or roasted potatoes for a comforting take on Indian saag aloo (spinach and potatoes).

    Advertisement

    Like this recipe?

    This recipe is part of the Ayurvedic Comfort Foods collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.