Vegan Tofu Saag
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Vegan Tofu Saag calories by ingredient
Introduction
awesome vegan version of an Indian favorite. awesome vegan version of an Indian favorite.Number of Servings: 4
Ingredients
-
1 small onion, chopped
1 tablespoon grated fresh ginger
3 garlic cloves, minced
10 ounces fresh spinach
2 tablespoons vegetable oil
1 14 ounce package extra firm tofu, cut into 1 inch cubes
1 teaspoon ground turmeric
1 cup vegetable broth
1 tablespoon lemon juice
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon Asian chili paste
2 teaspoons granulated sugar
1/2 teaspoon salt
1/4 cup light coconut milk from a can
Directions
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.