Indian Saag with Tofu
Serves | 6 |
Prep time | 10 minutes |
Cook time | 20 minutes |
Total time | 30 minutes |
Website | Adapted from the Slender Kitchen's Healthy Saag Paneer |
Ingredients
- 1 packet extra firm tofu (drained and cut in to 1" cubes)
- 2 tablespoons canola oil
- 4 cloves garlic (minced or grated)
- 3 tablespoons ginger (minced or grated)
- 1 tablespoon garam masala
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- ⅛ teaspoon cayenne pepper (or more to taste)
- 1 teaspoon fine salt
- 2 cups tomato sauce
- 1 can coconut milk
- 600g frozen chopped spinach
- 150g fresh spinach (washed)
Note
Using the fresh spinach toward the end of cooking gives the dish a more vibrant green colour. If prepping this dish in advance, hold off on adding the fresh spinach and blending until you're almost ready to serve.
Directions
1. | Pre-bake your tofu to give it a firmer, chewier texture, pre-heat oven to 400F. Toss tofu cubes with a pinch of salt and pepper and bake on a lined baking sheet for 20 minutes or until lightly browned. Set aside. |
2. | In a large pot or dutch oven, heat oil over medium heat. Add garlic and ginger and sauté for about a minute. Add garam masala, coriander, cumin and cayenne and sauté for another minute until fragrant. |
3. | Add salt tomato sauce, coconut milk, and frozen spinach. Bring to a boil and reduce to a simmer. Cover and cook for 10-15 minutes until all the spinach is thawed. |
4. | Add fresh spinach, cover and cook for about 2 minutes until spinach is wilted. |
5. | Using an immersion or countertop blender, blend until spinach leaves are broken up into small pieces. |
6. | Add tofu and serve with rice and naan. |