Indian Saag with Tofu

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


  • 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)


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.


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.