Saag Tofu
Creamy, flavorful, and packed with plant-based goodness, Saag Tofu is a vibrant twist on the classic Indian saag paneer. In this vegan-friendly recipe, golden pan-fried cubes of extra-firm tofu are bathed in a luscious spinach and coconut milk sauce that’s infused with aromatic spices like cumin, garam masala, and turmeric. The spinach, blended into a silky puree, pairs beautifully with the warming flavors of sautéed onion, garlic, and ginger. Perfectly balanced and easy to make in just 45 minutes, this dish is a nutritious dinner option that’s perfect served over fluffy basmati rice, pillowy naan, or soft roti. Whether you’re looking for a healthy vegan meal or a modern take on Indian cuisine, Saag Tofu is sure to become a weeknight favorite.
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Recipe Information
Ingredients
- 400 grams Extra-firm tofu
- 500 grams Spinach (fresh or frozen)
- 1 large Onion
- 4 pieces Garlic cloves
- 1 tablespoon Ginger
- 1 large Tomato
- 200 milliliters Coconut milk
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Garam masala
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoons Chili powder
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 120 milliliters Water
Instructions
Press the tofu for at least 15 minutes to remove excess water. Cut it into 1-inch cubes once it's firm and dry.
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the tofu cubes and pan-fry until golden and crispy on all sides, about 8-10 minutes. Remove and set aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the cumin seeds and let them crackle for 30 seconds.
Add the finely chopped onion to the skillet and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the chopped tomato and cook until it becomes soft and starts breaking down, about 3-4 minutes.
Stir in the turmeric, ground cumin, ground coriander, chili powder, garam masala, and salt. Let the spices coat the mixture and cook for 1 minute.
If using fresh spinach, blanch it in boiling water for 2-3 minutes until wilted, then transfer to a blender. For frozen spinach, defrost and blend directly. Add the spinach puree to the skillet.
Pour in the water and coconut milk, stirring to combine. Simmer the mixture on low heat for 5-7 minutes until it thickens slightly.
Gently fold in the pan-fried tofu cubes, ensuring they are well coated in the sauce. Simmer for another 5 minutes to let the flavors meld.
Taste and adjust seasoning as needed. Serve hot with basmati rice, naan, or roti.
Nutrition Facts
Calories |
992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4633 mg | 201% | |
| Total Carbohydrate | 100.1 g | 36% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 43.1 g | ||
| Protein | 84.0 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3414 mg | 263% | |
| Iron | 32.0 mg | 178% | |
| Potassium | 4816 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
