Saag Tofu (Indian Tofu With Spinach)

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Total Time
30mins
Prep 30 mins
Cook 0 mins

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".

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
Most Helpful

5 5

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!

Did not taste like Saag at all. The tofu gave it a really weird flavour.

5 5

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!