Saag with Tofu

Rating: 
3
Average: 3 (2 votes)
Like it:

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.

240
Calories
10g
Fat
18g
Protein
4
Servings

Ingredients

4 t canola oil (divided)
1 oz package of firm tofu- cut into 2" cubes
3/4 t of salt (divided)
1 onion (sliced thin in half-moons)
1 red pepper cut into 1" thin strips
2 clv of garlic (finely diced)
1 t of fresh ginger (finely diced)
1 t of mustard seeds
1 lb of baby spinach
1 c Stonyfield Organic Plain Greek Nonfat Yogurt
1 1/2 t of curry powder
1/4 t of cumin
Nutrition Information: 
Serving Size: 
326
Calories: 
240
Calories from Fat: 
90
Total Fat: 
10g
Total Fat Percent: 
15%
Saturated Fat: 
1g
Saturated Fat Percent: 
5%
Sodium: 
650mg
Sodium Percent: 
27%
Total Carbohydrate: 
22g
Total Carbohydrate Percent: 
7%
Dietary Fiber: 
7g
Dietary Fiber Percent: 
28%
Sugars: 
4g
Protein: 
18g

Preparation:

Step 1

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.

Step 2

Reduce heat to medium and add remaining oil to the skillet pan. 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.

Ingredients

4 t canola oil (divided)
1 oz package of firm tofu- cut into 2" cubes
3/4 t of salt (divided)
1 onion (sliced thin in half-moons)
1 red pepper cut into 1" thin strips
2 clv of garlic (finely diced)
1 t of fresh ginger (finely diced)
1 t of mustard seeds
1 lb of baby spinach
1 c Stonyfield Organic Plain Greek Nonfat Yogurt
1 1/2 t of curry powder
1/4 t of cumin
Nutrition Information: 
Serving Size: 
326
Calories: 
240
Calories from Fat: 
90
Total Fat: 
10g
Total Fat Percent: 
15%
Saturated Fat: 
1g
Saturated Fat Percent: 
5%
Sodium: 
650mg
Sodium Percent: 
27%
Total Carbohydrate: 
22g
Total Carbohydrate Percent: 
7%
Dietary Fiber: 
7g
Dietary Fiber Percent: 
28%
Sugars: 
4g
Protein: 
18g

Comments and Reviews

Comments

Recipe Review Rating: 
3
Average: 3 (1 vote)
First, I hate tofu. Second, I love saag! I am used to ordering it with many different "adds" -- potato, mushroom, chickpea, etc. For this recipe, I used Haloumi instead of tofu. I am also used to ordering it to a high degree of spiciness. This recipe is very mild, actually sweet. So the next time I make it I will ramp up the curry and cumin and sub out the red pepper. I expect to eventually refine this recipe to something GREAT! But for the moment I am merely GRATEFUL to have a recipe for saag!