Saag Tofu (Low Sodium)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 189.6
- Total Fat: 7.9 g
- Cholesterol: 1.0 mg
- Sodium: 36.4 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 1.7 g
- Protein: 14.0 g
View full nutritional breakdown of Saag Tofu (Low Sodium) calories by ingredient
Introduction
I have enjoyed this in restaurants and packaged. Therefore, when I found a recipe from Life Script in my email, I decided to tweek it to use ingredients I had on hand. I replace Morton Salt Sub for the Salt, used olive oil in place of canola oil and used the fat free yogurt. I have enjoyed this in restaurants and packaged. Therefore, when I found a recipe from Life Script in my email, I decided to tweek it to use ingredients I had on hand. I replace Morton Salt Sub for the Salt, used olive oil in place of canola oil and used the fat free yogurt.Number of Servings: 5
Ingredients
-
1 14-ounce package of water-packed firm tofu, drained
4 tsp olive oil
3/4 tsp Salt Sub
1 med onion, sliced 1/4" thick
2 med cloves of garlic, finely chopped
1 tsp freshly grated ginger root
1 tsp mustard seeds
1 lb baby spinach
1 cup fat-free plain yogurt
1 1/2 tsp curry powder
1/2 tsp cumin ground
Directions
1. Cut tofu into thirds lengthwise and eighths crosswise. Heat 2 tsp oil in a large nonstick skillet over medium-high heat. Add tofu and sprinkle with 1/4 tsp of salt sub. Cook, stirring gently every 2-3 mins, until browned on all sides, 6-8 mins. Transfer to a plate.
2. Add the remaining 2 tsp oil to the pan and reduce heat to medium. Add onion, garlic, ginger and mustard seeds and cook until the onion is translucent, 4-6 mins. 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, 4-6 mins more.
3. Meanwhile, combine yogurt, curry powder, cumin and the remaining 1/2 tsp salt sub in a small bowl. Add to the pan along with the tofu and cook until heated through, about 2 mins.
Makes 5 - 1 cup servings. Serve over brown rice, couscous, millet or any other grain or potato you have on hand.
Enjoy!
Number of Servings: 5
Recipe submitted by SparkPeople user YIAYIA-THALIA.
2. Add the remaining 2 tsp oil to the pan and reduce heat to medium. Add onion, garlic, ginger and mustard seeds and cook until the onion is translucent, 4-6 mins. 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, 4-6 mins more.
3. Meanwhile, combine yogurt, curry powder, cumin and the remaining 1/2 tsp salt sub in a small bowl. Add to the pan along with the tofu and cook until heated through, about 2 mins.
Makes 5 - 1 cup servings. Serve over brown rice, couscous, millet or any other grain or potato you have on hand.
Enjoy!
Number of Servings: 5
Recipe submitted by SparkPeople user YIAYIA-THALIA.