Saag Tofu Recipe
This Saag Tofu is a delightful and nutritious dish inspired by traditional North Indian cuisine, made with a healthy combination of tofu and leafy greens like spinach and mustard. Perfect for a lunch or dinner, this dish is rich in protein, vegetarian-friendly, and pairs beautifully with makki di roti (corn flatbread) and burani raita.
Ingredients:
| Ingredient | Quantity | Notes |
|---|---|---|
| Tofu | 250 grams | Cut into cubes |
| Spinach | 300 grams | Fresh, washed and chopped |
| Mustard greens | 300 grams | Washed and chopped |
| Ginger | 2 inches | Finely chopped |
| Green chilies | 4 | Slit lengthwise |
| Tomato puree | 1/4 cup | Fresh or canned |
| Garlic | 8 cloves | Crushed or finely chopped |
| Cumin seeds | 1 teaspoon | For tempering |
| Asafoetida (hing) | A pinch | For flavor |
| Turmeric powder | 1/2 teaspoon | Adds color and flavor |
| Garam masala powder | 1 teaspoon | For a fragrant spice blend |
| Salt | To taste | Adjust as per preference |
| Corn flour (makki ka atta) | 2 tablespoons | Helps thicken the gravy |
| Dry red chilies | 3 | Broken into pieces |
| Oil | 1 teaspoon | For frying tofu |
| Ghee | 1 teaspoon | Adds richness |
| Water | As required | For desired consistency |
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 60 minutes
Servings: 4
Cuisine: North Indian
Course: Lunch
Diet: High Protein Vegetarian
Instructions:
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Prep the Greens: Begin by thoroughly washing the spinach and mustard greens. Once cleaned, chop them roughly and steam them together for about 5 minutes until they soften. After steaming, set them aside to cool.
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Blend the Greens: Once cooled, transfer the steamed greens to a blender or food processor and blend into a smooth puree. Set aside.
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Prepare the Tofu: In a pan or skillet, heat a teaspoon of oil over medium heat. Add the tofu cubes to the pan and fry them until golden and lightly crisp on the edges. Once done, remove the tofu from the pan and set it aside.
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Temper the Spices: In the same pan, add ghee and heat it. Once hot, add the dry red chilies and cumin seeds. Sauté them for about 15 seconds, allowing the cumin to release its aroma.
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Add Aromatics: To the pan, add a pinch of asafoetida (hing), the chopped ginger, garlic, and green chilies. Sauté for another minute until the garlic turns golden and fragrant.
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Cook the Tomato Base: Now, add the tomato puree, turmeric powder, and garam masala powder. Let it cook for about 3-4 minutes, allowing the flavors to meld together and the tomato puree to thicken slightly.
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Combine the Puree and Tofu: Add the prepared spinach and mustard green puree to the pan. Mix everything well, then stir in the corn flour (makki ka atta). This will help thicken the curry and add a rich texture. Add salt to taste and mix thoroughly.
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Simmer the Saag: Pour a little water into the mixture to adjust the consistency of the gravy. Let it simmer on low heat for about 5 minutes to blend all the flavors.
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Finish the Dish: Gently add the fried tofu cubes to the saag, stirring carefully so that the tofu doesn’t break. Let everything cook together for an additional 2-3 minutes, allowing the tofu to absorb the flavors of the saag.
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Serve: Once the dish is cooked and the flavors have melded beautifully, turn off the heat. Serve the saag tofu hot with makki di roti (cornflatbread) and a side of burani raita (yogurt dip) for an authentic North Indian experience.
Tips:
- For Creaminess: If you prefer a creamier texture, you can add a spoonful of cream or cashew paste at the end.
- Adjust Spice Level: If you like your dish spicier, add more green chilies or dry red chilies while tempering the spices.
- Make Ahead: This dish tastes even better the next day as the flavors continue to develop.
Enjoy this hearty, high-protein, and satisfying Saag Tofu dish that’s not only delicious but also nutritious. It’s perfect for a vegetarian meal that doesn’t compromise on flavor or protein content.
