+

Saag Tofu

Ingredients (10)

  • 1 pound firm tofu, large dice
  • 3 tablespoons vegetable oil
  • 4 teaspoons garam masala
  • 2 teaspoons kosher salt
  • 3 medium garlic cloves, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 2 medium plum tomatoes, finely chopped
  • 2 teaspoons ground ginger
  • 1 pound baby spinach
  • 1/2 cup plain Greek-style whole-milk yogurt
Try Amazon Fresh
Nutritional Information
  • Calories330
  • Fat22.13g
  • Saturated fat2.92g
  • Trans fat0.08g
  • Carbs16.92g
  • Fiber6.53g
  • Sugar3.94g
  • Protein23.12g
  • Cholesterol3.98mg
  • Sodium770.83mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Saag Tofu

Saag, a stew of spinach and spices, is one of the most common offerings at Indian restaurants. We added tofu for a quick, delicious dish.

This recipe was featured as part of both our Make Your Own Tofu story and our Supercharge with Superfoods photo gallery.

Instructions

  1. 1Combine tofu with 1 tablespoon of the vegetable oil, 2 teaspoons of the garam masala, and the salt. Mix gently to coat tofu; set aside.
  2. 2Heat a large (12-inch) frying pan over medium-high heat and add 1 tablespoon of the oil. When it shimmers, add tofu in a single layer and cook until browned, about 5 minutes. Transfer to a plate.
  3. 3Wipe out the pan, return it to the stovetop over medium heat, and add remaining 1 tablespoon oil. When it shimmers, add garlic and onion and cook, stirring occasionally, until onion is tender and browned, about 3 minutes. Stir in tomatoes and ginger and cook until tomatoes just start to soften, about 2 minutes.
  4. 4Add spinach in handfuls and stir frequently, scraping the bottom of the pan to incorporate any browned bits. Cook until spinach is very wilted and liquid is cooked off, about 7 minutes. Stir in reserved tofu and cook until heated through, about 1 minute. Remove from heat. In a medium bowl, stir together remaining garam masala and yogurt and add to spinach mixture. Stir until well mixed and serve.

Beverage pairing: Ken Forrester Petit Chenin, South Africa. Almost any unoaked, moderate-alcohol, dry white wine could work with this dish, but Chenin Blanc is an especially good selection since it often has some of the earthy notes that you’ll find in spinach. This inexpensive one from South Africa is laden with the little complexities of spice, melon, and citrus.

Load Comments

Recommended from Chowhound

The Ultimate Guide to Thanksgiving
Entertaining

The Ultimate Guide to Thanksgiving

by Kristin Donnelly | The best way to cook a stress-free dinner is to think ahead, which is why we've created this comprehensive...

19 Great Thanksgiving Desserts That Aren't Pie
Food and Cooking

19 Great Thanksgiving Desserts That Aren't Pie

by Caitlin M. O'Shaughnessy | When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make...

An Ode to 5 Thanksgiving Foods That Are Better from the Package
Food Trends

An Ode to 5 Thanksgiving Foods That Are Better from the Package

by Kelsey Butler | Nostalgia is a factor not to be discounted when it comes to food, and these five holiday staples sometimes...