Saag Tofu

Crispy spiced tofu in a vibrant blended spinach and coconut curry sauce, served with rice and naan.

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Recipe Info
Servings: 4
Prep: 20m
Cook: 20m
Total: 40m
Ingredients
  • 500g firm tofu
  • 2 tbsp olive oil
  • 1 tsp turmeric
  • 2 tsp ground cumin
  • Salt and pepper
  • 2 tbsp oil
  • 2 onions, finely sliced
  • 4 tsp cumin seeds
  • 4 tsp garam masala
  • 2 green chillies, finely chopped
  • 8 garlic cloves, minced
  • 4 tsp minced ginger
  • 900g spinach, roughly chopped
  • 400ml tinned coconut milk
  • Juice of 1 lemon
Instructions
  1. Pat the tofu dry and cut into cubes. Season well with salt and pepper, then toss with the cumin, turmeric and oil. Marinate for at least 15 minutes.
  2. Heat 1 tbsp of the oil in a large pan over medium heat. Add the marinated tofu and cook, stirring, until golden and crispy on all sides. Remove and set aside.
  3. Wipe the pan and add the remaining oil. Add the cumin seeds and onions and cook for a couple of minutes until soft. Add the chilli, garlic, ginger and garam masala and cook for a further 2-3 minutes.
  4. Add half the spinach and stir until wilted, then add the rest and wilt down. Stir in the coconut milk. Use a hand blender to blend until mostly smooth (or leave chunkier, if you prefer). Season well with salt and pepper.
  5. Return the tofu to the pan and stir until heated through. Squeeze in the lemon juice, stir, and serve immediately with basmati rice and naan.
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