Saag Tofu (Indian Tofu With Spinach) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a delicious and healthier version of saag paneer (palak paneer) that uses tofu rather than cheese. The Indian spices lend a lot of flavour to the tofu. From EatingWell Magazine . Ingredients:
1 (14 ounce) package water-packed firm tofu, drained |
4 teaspoons canola oil, divided |
3/4 teaspoon salt, divided |
1 onion, sliced 1/4 inch thick |
2 medium garlic cloves, finely chopped |
1 teaspoon freshly grated gingerroot |
1 teaspoon mustard seeds |
1 lb baby spinach |
1 cup low-fat yogurt or 1 cup nonfat plain yogurt |
1 1/2 teaspoons curry powder |
1/4 teaspoon ground cumin |
Directions:
1. Cut tofu into thirds lengthwise and eighths crosswise. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add tofu and sprinkle with 1/4 teaspoon salt. Cook, stirring gently every 2 to 3 minutes, until browned on all sides, 6 to 8 minutes. Transfer to a plate.
2. Add the remaining 2 teaspoons oil to the pan and reduce heat to medium. Add onion, garlic, ginger and mustard seeds and cook until the onion is translucent, 4 to 6 minutes. Add spinach in batches small enough to fit in the pan and cook, stirring frequently, until all the spinach has been added and has wilted, 4 to 6 minutes more.
3. Meanwhile, combine yogurt, curry powder, cumin and the remaining 1/2 teaspoon salt in a small bowl. Add to the pan along with the tofu and cook until heated through, about 2 minutes.
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