Ingredients
For the tofu:
• 400g firm tofu, pressed and cubed
• 1 tbsp cornflour
• 1 tsp garam masala
• Pinch of salt
• 1 tbsp oil
For the saag:
• 1 tbsp oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 inch ginger, grated
• 1 green chilli, chopped (optional)
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1 tsp garam masala
• 400g fresh spinach (or frozen)
• 150ml coconut cream
• 1 tbsp lemon juice
• Salt to taste
Method
Toss the tofu cubes with cornflour, garam masala, and a pinch of salt, then fry in a little oil until crisp and golden. Set aside.
For the saag, sauté the onion until soft, then add garlic, ginger, and chilli. Cook for a minute before adding the cumin, coriander, turmeric, and garam masala so the spices bloom. Add the spinach and let it wilt down (or thaw if using frozen). Blend part or all of the mixture depending on how smooth you like your saag, then return it to the pan.
Stir in the coconut cream and lemon juice, letting everything gently simmer for a few minutes until rich and creamy. Add the crispy tofu back into the pan so it warms through and absorbs some of the sauce. Taste and adjust salt or lemon as needed.
Serve with basmati rice, roti, or naan and enjoy!
by Whiterabbit2000
2 Comments
[Full recipe available here.](https://www.plantifulpalate.com/post/vegan-saag-tofu)
Ingredients
For the tofu:
• 400g firm tofu, pressed and cubed
• 1 tbsp cornflour
• 1 tsp garam masala
• Pinch of salt
• 1 tbsp oil
For the saag:
• 1 tbsp oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 inch ginger, grated
• 1 green chilli, chopped (optional)
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1 tsp garam masala
• 400g fresh spinach (or frozen)
• 150ml coconut cream
• 1 tbsp lemon juice
• Salt to taste
Method
1. Toss the tofu cubes with cornflour, garam masala, and a pinch of salt, then fry in a little oil until crisp and golden. Set aside.
2. For the saag, sauté the onion until soft, then add garlic, ginger, and chilli. Cook for a minute before adding the cumin, coriander, turmeric, and garam masala so the spices bloom. Add the spinach and let it wilt down (or thaw if using frozen). Blend part or all of the mixture depending on how smooth you like your saag, then return it to the pan.
3. Stir in the coconut cream and lemon juice, letting everything gently simmer for a few minutes until rich and creamy. Add the crispy tofu back into the pan so it warms through and absorbs some of the sauce. Taste and adjust salt or lemon as needed.
4. Serve with basmati rice, roti, or naan and enjoy!
I’ve never had tofu and I’m so curious what it tastes like. I don’t even know what it is.