Saag Tofu
Need a gluten free and pescatarian main course? Saag Tofu could be an awesome recipe to try. This recipe makes 4 servings with 201 calories, 27g of protein, and 6g of fat each. For $2.44 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. 1548 people have made this recipe and would make it again. It is brought to you by Eating Well. From preparation to the plate, this recipe takes about 30 minutes. Head to the store and pick up baby spinach, ginger, curry powder, and a few other things to make it today. Overall, this recipe earns an outstanding spoonacular score of 99%. If you like this recipe, you might also like recipes such as Pressure Cooker Saag Tofu (Indian Spinach and Tofu), Pressure Cooker Saag Tofu (Indian Spinach and Tofu), and Saag with Tofu.
Servings: 4
Preparation duration: 30 minutes
Ingredients:
1 pound baby spinach
4 teaspoons canola oil, divided
1 1/2 teaspoons curry powder
2 medium cloves garlic, finely chopped
1 teaspoon freshly grated ginger
1/4 teaspoon ground cumin
1 teaspoon mustard seeds
1 onion, sliced 1/4 inch thick
1 cup low-fat or nonfat plain yogurt
3/4 teaspoon salt, divided
1 14-ounce package water-packed firm tofu, drained
Equipment:
frying pan
bowl
Cooking instruction summary:
Cut tofu into thirds lengthwise and eighths crosswise. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add tofu and sprinkle with 1/4 teaspoon salt. Cook, stirring gently every 2 to 3 minutes, until browned on all sides, 6 to 8 minutes. Transfer to a plate.Add the remaining 2 teaspoons oil to the pan and reduce heat to medium. Add onion, garlic, ginger and mustard seeds and cook until the onion is translucent, 4 to 6 minutes. Add spinach in batches small enough to fit in the pan and cook, stirring frequently, until all the spinach has been added and has wilted, 4 to 6 minutes more.Meanwhile, combine yogurt, curry powder, cumin and the remaining 1/2 teaspoon salt in a small bowl. Add to the pan along with the tofu and cook until heated through, about 2 minutes.
Step by step:
1. Cut tofu into thirds lengthwise and eighths crosswise.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
3. Add tofu and sprinkle with 1/4 teaspoon salt. Cook, stirring gently every 2 to 3 minutes, until browned on all sides, 6 to 8 minutes.
4. Transfer to a plate.
5. Add the remaining 2 teaspoons oil to the pan and reduce heat to medium.
6. Add onion, garlic, ginger and mustard seeds and cook until the onion is translucent, 4 to 6 minutes.
7. Add spinach in batches small enough to fit in the pan and cook, stirring frequently, until all the spinach has been added and has wilted, 4 to 6 minutes more.Meanwhile, combine yogurt, curry powder, cumin and the remaining 1/2 teaspoon salt in a small bowl.
8. Add to the pan along with the tofu and cook until heated through, about 2 minutes.
Nutrition Information:
covered percent of daily need
