Saag Tofu

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  • Prep Time


  • Total Time


  • Servings



  • 1

    14-ounce package water-packed firm tofu, drained

  • 4

    teaspoons canola oil, divided

  • ¾

    teaspoon salt, divided

  • 1

    onion, sliced ¼ inch thick

  • 2

    medium cloves garlic, finely chopped

  • 1

    teaspoon freshly grated ginger

  • 1

    teaspoon mustard seeds

  • 1

    pound baby spinach

  • 1

    cup low-fat or nonfat plain yogurt

  • teaspoons curry powder

  • ¼

    teaspoon ground cumin


1. Cut tofu into thirds lengthwise and eighths crosswise. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add tofu and sprinkle with 1/4 teaspoon salt. Cook, stirring gently every 2 to 3 minutes, until browned on all sides, 6 to 8 minutes. Transfer to a plate. 2. Add the remaining 2 teaspoons oil to the pan and reduce heat to medium. Add onion, garlic, ginger and mustard seeds and cook until the onion is translucent, 4 to 6 minutes. 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 to 6 minutes more. 3. Meanwhile, combine yogurt, curry powder, cumin and the remaining 1/2 teaspoon salt in a small bowl. Add to the pan along with the tofu and cook until heated through, about 2 minutes.


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