Saag with Tofu
Page last modified on: October 7, 2011
This creamy, Indian-spiced spinach dish has a little kick and plenty of vegetarian nutrition. It's perfect for when you want something warm, healthy, and hearty, but don't want meat.
Ingredients
| 4teaspoons canola oil, divided | 1teaspoon fresh ginger, finely diced |
| 114-ounce package of firm tofu, cut into 2" cubes | 1teaspoon mustard seeds |
| 3/4teaspoon salt, divided | 1pound baby spinach |
| 1 onion, sliced thin in half-moons | 1cup plain organic Greek yogurt |
| 1 red pepper cut into 1"-thin strips | 1 1/2teaspoons curry powder |
| 2 cloves of garlic, finely diced | 1/2teaspoon cumin |
Directions
In a medium skillet, heat 2 teaspoons of oil over medium-high heat. Add tofu and half of the salt. Cook for 6-8 minutes gently turning every 2 minutes until lightly browned. Transfer tofu to a separate plate and set aside.
Reduce heat to medium and add remaining oil to the skillet. Add onions, garlic, red pepper, ginger, and mustard seeds. Cook until onion is clear, about 5 minutes. Add spinach a handful at a time and cook until wilted through.
In a small bowl, mix together yogurt, curry, cumin, and remaining salt. Temper yogurt by adding some of the spinach mixture until it is warmed through. Add yogurt to skillet. Then add tofu; reduce heat to low and stir gently for 2 minutes.
Serve over basmati or brown rice. Makes 4 servings.
This delicious recipe has been brought to you by Stonyfield Organic Yogurt. Get more Stonyfield recipes.
