Saag Tofu Indian Tofu with Spinach
Discover the vibrant flavors of Saag Tofu, a wholesome Indian-inspired dish that pairs tender cubes of golden pan-fried tofu with a creamy, spiced spinach gravy. This vegan take on the classic Saag Paneer is brimming with aromatic spices like cumin, garam masala, and turmeric, creating a luscious, mouthwatering curry perfect for weeknight dinners or special occasions. Blanched spinach is blended into a silky puree to preserve its bright green color, while garlic, ginger, and green chilies add layers of zest and warmth. Easy to prepare in just 35 minutes, this healthy main course is best served with fluffy basmati rice or warm naan, making it a crowd-pleasing favorite for plant-based meal lovers.
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Recipe Information
Ingredients
- 400 grams Tofu (extra firm)
- 400 grams Fresh spinach
- 4 pieces Garlic cloves
- 1 teaspoon Ginger
- 2 pieces Green chilies
- 1 piece Onion (medium, finely chopped)
- 1 piece Tomato (medium, pureed)
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 200 milliliters Water
Instructions
Press the tofu for 10-15 minutes to remove excess moisture. Then cut it into bite-sized cubes.
Blanch the spinach in boiling water for 2-3 minutes, then transfer it to an ice water bath to preserve its color. Drain and blend into a smooth puree with a splash of water.
Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add the tofu cubes and lightly pan-fry them until golden on all sides. Remove the tofu and set aside.
In the same pan, add the remaining 1 tablespoon of oil. Add the cumin seeds and let them splutter for a few seconds.
Add the finely chopped onion and sauté for 3-4 minutes until golden brown.
Stir in the minced garlic, grated ginger, and chopped green chilies. Cook for another minute until fragrant.
Add the pureed tomato and cook for 4-5 minutes until the mixture thickens and the oil starts to separate.
Mix in the turmeric powder, coriander powder, red chili powder, and garam masala. Cook for another minute to toast the spices.
Pour in the spinach puree and mix well. Add 200 milliliters of water to adjust the consistency and bring to a simmer.
Add the cooked tofu cubes to the spinach gravy and stir gently to coat. Simmer for 5-7 minutes to allow the flavors to meld.
Adjust seasoning with salt and serve hot with basmati rice or naan.
Nutrition Facts
Calories |
1024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2762 mg | 120% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 11.5 g | ||
| Protein | 77.1 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3237 mg | 249% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 1668 mg | 35% | |
*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.
