Ingredients for Saag Tofu
- Firm Tofu
- 1 tablespoon vegetable oil
- 3 teaspoons garam masala
- 2 1/2 teaspoons kosher salt
- Garlic Cloves
- 1/2 medium onion, chopped
- Plum Tomatoes
- Ground Ginger
- 10 oz fresh spinach
- Plain Yogurt
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Saag Tofu? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Saag Tofu
- Press 14 oz firm or extra-firm tofu to remove excess water. Cut into 1-inch cubes.
- In a bowl, toss tofu with 1 teaspoon vegetable oil, 2 teaspoons garam masala, and 2 teaspoons kosher salt. Mix well.
- Heat 1 tablespoon vegetable oil in a large 12-inch skillet over medium-high heat. Add tofu and cook, stirring occasionally, until golden brown on all sides (about 5-7 minutes).
- Remove tofu from skillet and set aside.
- Add 2 cloves minced garlic and 1/2 medium onion (chopped) to the skillet. Cook, stirring occasionally, until onion is softened (about 3 minutes).
- Stir in 1 (14.5 ounce) can diced tomatoes (undrained), 1 tablespoon grated fresh ginger, and 1/4 teaspoon red pepper flakes (optional). Cook for 2 minutes.
- Add 10 oz fresh spinach (roughly chopped) to the skillet. Stir frequently until spinach is wilted and most of the liquid has evaporated (about 7 minutes).
- Return the cooked tofu to the skillet. Stir to combine.
- In a small bowl, whisk together 1 cup plain nonfat Greek yogurt, 1 teaspoon garam masala, and 1/2 teaspoon kosher salt.
- Stir the yogurt mixture into the spinach and tofu mixture. Cook for 1-2 minutes, or until heated through. Do not boil.
- Serve hot over cooked rice. Garnish with fresh cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
77 g
Sugar
18g
Fat
10g
Carbs
4g
