Vegan Tofu Saag
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 small onion, chopped1 tablespoon grated fresh ginger3 garlic cloves, minced10 ounces fresh spinach2 tablespoons vegetable oil1 14 ounce package extra firm tofu, cut into 1 inch cubes1 teaspoon ground turmeric1 cup vegetable broth1 tablespoon lemon juice1 teaspoon ground cumin1 teaspoon garam masala1 teaspoon Asian chili paste2 teaspoons granulated sugar1/2 teaspoon salt1/4 cup light coconut milk from a can
1. Press the tofu for at least 20 mins to remove as much moisture as possible.
2. Place onion, ginger, garlic and spinach in food processor. Pulse, stopping to stir up everything a few times. Stop when spinach is very finely chopped, just shy of becoming blended.
3. Heat the oil in a large skillet over medium-high heat. Add tofu. Cook about 10 minutes, until tofu cubes begin to brown lightly and crisp up, tossing a few times to ensure even cooking on all sides.
4. Sprinkle turmeric over tofu and toss a few more times to coat.
5. Add spinach mixture, broth, lemon juice, cumin, garam masala, chili paste, sugar and salt. Stir a few times to mix everything up. Reduce heat to medium and allow to simmer about 10 minutes, until most of the liquid has cooked off.
6. Add coconut milk, and cook another minute. Mixture should be thick and creamy.
Serve with rice and naan.
Serving Size: about 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MAURMAUR.
2. Place onion, ginger, garlic and spinach in food processor. Pulse, stopping to stir up everything a few times. Stop when spinach is very finely chopped, just shy of becoming blended.
3. Heat the oil in a large skillet over medium-high heat. Add tofu. Cook about 10 minutes, until tofu cubes begin to brown lightly and crisp up, tossing a few times to ensure even cooking on all sides.
4. Sprinkle turmeric over tofu and toss a few more times to coat.
5. Add spinach mixture, broth, lemon juice, cumin, garam masala, chili paste, sugar and salt. Stir a few times to mix everything up. Reduce heat to medium and allow to simmer about 10 minutes, until most of the liquid has cooked off.
6. Add coconut milk, and cook another minute. Mixture should be thick and creamy.
Serve with rice and naan.
Serving Size: about 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MAURMAUR.
Nutritional Info Amount Per Serving
- Calories: 210.1
- Total Fat: 13.3 g
- Cholesterol: 0.0 mg
- Sodium: 524.2 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 3.2 g
- Protein: 13.7 g
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