Saag Tofu

Saag Tofu

 A fragrant, warming dish. The tofu is a creamy and nutritious alternative to paneer in this dish. Try it with rice, naan bread or roti.


(Serves 4)

400 grammes tofu (ensure you buy organic non GM)                  

4 teaspoons peanut oil

1 onion, sliced thinly

2 cloves garlic, finely chopped

1 teaspoon ginger, grated

1 teaspoon mustard seeds

1 bunch spinach

1 cup non-dairy yoghurt (like coconut)

½ teaspoon curry powder

¼ teaspoon ground cumin


1: Cut tofu into small chunks.

2: Heat 2 teaspoons of oil in a large nonstick pan over medium-high heat (but taking care not to have it so high the oil smokes).

3: Add tofu to the pan

4: Cook, stirring gently every 2 to 3 minutes, until browned on all sides, transfer to a plate.

5: Add the remaining 2 teaspoons of oil to the pan and reduce heat.

6: Add onion, garlic, ginger, and mustard seeds and cook until the onion is translucent.

7: Add spinach and cook until wilted.

8: Mix yogurt, curry powder and cumin.

9: Add to the pan along with the tofu and cook until heated through.

10: Serve with brown rice.

Photo credit: Patricia Niven

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