Saag tofu
- Number of Servings: 3
Ingredients
14 oz firm tofu4 tsp canola oil, divided3/4 tsp salt, divided1 onion, sliced 1/4 inch thick2-4 cloves garlic, chopped (to taste)1 1/2 tsp grated ginger1 tsp mustard seeds12 oz baby spinach1 cup fat free plain yoghurt1 1/2 tsp curry powder1 tsp cumin
Cut tofu into thirds lengthwise, eighths crosswise, and half paralel to your work surface. Heat 2 teaspoons oil in large pan over med-high heat. Add tofu and 1/4 tsp salt. Cook until browned on all sides, 8-10 minutes. Transfer to plate.
Add remaining 2 tsp oil and reduce heat to medium. Add onion, garlic, ginger and mustard seeds and cook until onion is translucent, 4-6 minutes. Add spinach in batches as will fit in pan until wilted, 4-6 minutes.
Combine yogurt, curry powder, cumin, and remaining salt in a small bowl. Add to the pan with tofu and onion mixture and cook until heated through, about 2 minutes
Makes 4 servings per printed recipe, but I made a double and divided into 7 total.
Number of Servings: 3.5
Recipe submitted by SparkPeople user PURPLE_PHYS.
Add remaining 2 tsp oil and reduce heat to medium. Add onion, garlic, ginger and mustard seeds and cook until onion is translucent, 4-6 minutes. Add spinach in batches as will fit in pan until wilted, 4-6 minutes.
Combine yogurt, curry powder, cumin, and remaining salt in a small bowl. Add to the pan with tofu and onion mixture and cook until heated through, about 2 minutes
Makes 4 servings per printed recipe, but I made a double and divided into 7 total.
Number of Servings: 3.5
Recipe submitted by SparkPeople user PURPLE_PHYS.
Nutritional Info Amount Per Serving
- Calories: 257.4
- Total Fat: 13.8 g
- Cholesterol: 1.4 mg
- Sodium: 145.4 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 4.9 g
- Protein: 22.1 g
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