Saag Tofu (Indian Tofu with Spinach)

Name: Saag Tofu (Indian Tofu with Spinach)
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 package water-packed firm tofu (14 ounce); 4 tsp canola oil; 0.75 tsp salt; 1 onion; 2 medium garlic cloves; 1 tsp freshly grated gingerroot; 1 tsp mustard seeds; 1 lb Baby Spinach; 1 cup low-fat yogurt; 1.5 tsp curry powder; 0.25 tsp ground cumin

A South Asian dish of tofu, spinach and yogurt, seasoned with mustard seeds and curry powder and cooked in a pan. Finish with salt.

30 min · Serves 4 · Easy

Method

Start cooking mode

Time: Prep 30 min · 30 min total
Difficulty: easy

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.
2 min