Saag Tofu

Creamy, flavorful, and packed with plant-based goodness, Saag Tofu is a vibrant twist on the classic Indian saag paneer. In this vegan-friendly recipe, golden pan-fried cubes of extra-firm tofu are bathed in a luscious spinach and coconut milk sauce that’s infused with aromatic spices like cumin, garam masala, and turmeric. The spinach, blended into a silky puree, pairs beautifully with the warming flavors of sautéed onion, garlic, and ginger. Perfectly balanced and easy to make in just 45 minutes, this dish is a nutritious dinner option that’s perfect served over fluffy basmati rice, pillowy naan, or soft roti. Whether you’re looking for a healthy vegan meal or a modern take on Indian cuisine, Saag Tofu is sure to become a weeknight favorite.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 grams Extra-firm tofu
• 500 grams Spinach (fresh or frozen)
• 1 large Onion
• 4 pieces Garlic cloves
• 1 tablespoon Ginger
• 1 large Tomato
• 200 milliliters Coconut milk
• 0.5 teaspoons Turmeric powder
• 1 teaspoon Cumin seeds
• 1 teaspoon Garam masala
• 1 teaspoon Ground coriander
• 1 teaspoon Ground cumin
• 0.5 teaspoons Chili powder
• 2 tablespoons Vegetable oil
• 1 teaspoon Salt
• 120 milliliters Water

Directions

Step 1

Press the tofu for at least 15 minutes to remove excess water. Cut it into 1-inch cubes once it's firm and dry.

Step 2

Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the tofu cubes and pan-fry until golden and crispy on all sides, about 8-10 minutes. Remove and set aside.

Step 3

In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the cumin seeds and let them crackle for 30 seconds.

Step 4

Add the finely chopped onion to the skillet and sauté until golden brown, about 5-7 minutes.

Step 5

Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Step 6

Add the chopped tomato and cook until it becomes soft and starts breaking down, about 3-4 minutes.

Step 7

Stir in the turmeric, ground cumin, ground coriander, chili powder, garam masala, and salt. Let the spices coat the mixture and cook for 1 minute.

Step 8

If using fresh spinach, blanch it in boiling water for 2-3 minutes until wilted, then transfer to a blender. For frozen spinach, defrost and blend directly. Add the spinach puree to the skillet.

Step 9

Pour in the water and coconut milk, stirring to combine. Simmer the mixture on low heat for 5-7 minutes until it thickens slightly.

Step 10

Gently fold in the pan-fried tofu cubes, ensuring they are well coated in the sauce. Simmer for another 5 minutes to let the flavors meld.

Step 11

Taste and adjust seasoning as needed. Serve hot with basmati rice, naan, or roti.

Nutrition Facts

Serving size	(1641.2g)

Amount per serving	% Daily Value*
Calories	992.3

Total Fat 37.2g	0%
Saturated Fat 5.8g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 4632.6mg	0%
Total Carbohydrate 100.1g	0%
Dietary Fiber 28.2g	0%
Total Sugars 43.1g
Protein 84.0g	0%

Vitamin D 0IU	0%
Calcium 3413.7mg	0%
Iron 32.0mg	0%
Potassium 4816.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.3%

Protein: 31.4%

Carbs: 37.4%