Tofu Saag Food

SAAG TOFU RECIPE (TOFU SIMMERED IN SPICED MUSTARD & SPINACH LEAVES)

Steps:

• To begin making the Saag Tofu Recipe, we will first wash the green well in water. Chop both the greens and steam them in a steamer for 4 to 5 minutes or pressure cook them for a couple of whistles.
• If you plan to pressure cook in a pressure cooker, to make sure you turn off the heat after a couple of whistles and run the cooker under cold water to release the pressure immediately. Releasing the pressure immediately, helps retain the green color of the greens.
• Once the saag (mustard and spinach leaves) are cooked, cool them for a bit.
• Once cooled puree the cooked spinach and mustard (saag) in blender and set aside.
• Heat a teaspoon of oil in heavy bottomed pan over medium heat. Add the diced tofu and pan fry it until it turns golden brown in color. Once done, remove from the pan and keep it aside in a bowl.
• In the same pan, add a teaspoon of ghee and heat over medium heat. Add the red chilies, cumin and allow them to roast and crackle. Once they crackle, add in the asafoetida, garlic, green chiles and stir for a few seconds.
• Add the in the tomato puree, turmeric powder, garam masala powder and bring the saag masala mixture to a brisk boil. Once it comes to a boil, add in the cooked and pureed saag. the corn meal and the pan fried tofu. Add the salt and stir. Simmer for about 5 minutes until the Saag Tofu thickens and absorbs all the spices. Check the salt and spices and adjust to suit your taste.
• Turn off the heat, transfer to a serving bowl and serve.
• Serve the Saag Tofu along with pickle onions and Tawa Paratha or Makki Roti for lunch or dinner.

SAAG TOFU (TOFU WITH SPINACH, GINGER, CORIANDER AND TURMERIC)

Steps:

• Drain the tofu on paper towels. Heat 1 tablespoon of the oil over medium-high heat in a wok or a large, heavy lidded skillet and add the tofu. Stir-fry until golden brown and remove from the heat.
• Combine the shallot or onion and the ginger in a food processor or mini-chop and blend until finely minced, almost a paste.
• Heat the remaining oil over medium-high heat in a wok or skillet and add the cumin seeds, fennel seeds and whole chiles. Cook, stirring, for about 15 seconds, or until the spices are fragrant and reddish-brown. Add the onion and ginger and stir-fry until it is lightly browned, about 3 minutes. Add the coriander, salt, cayenne and turmeric, stir for about 10 seconds and add the spinach in batches, adding the next batch after the first batch wilts and stirring and scraping the bottom of the pan to deglaze.
• Stir in the tofu, cover, reduce the heat to medium-low and simmer, stirring occasionally, for 2 to 3 minutes, until the spinach is uniformly wilted and the tofu is warmed through.
• Whisk the cornstarch into the yogurt. Remove the pan from the heat, remove the chilies, and stir in the yogurt. Taste, adjust salt and serve with rice or other grains.

SAAG TOFU (INDIAN TOFU WITH SPINACH)

Steps:

• 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.
• 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.
• 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.

VEGAN SAAG PANEER

Steps:

• Heat half the olive oil in a frying pan. Add cumin seeds, paprika, coriander powder and garlic, saute 1 minute.
• Add drained tofu. Saute until tofu is golden brown, remove from pan and set aside.
• Grind cloves, cardamom and fennel seeds.
• Heat remaining oil and add ground powder and leek, saute until brown.
• Add kale, saute until kale is limp.
• Add salt and blend kale mixture in a food processor with tomato and tomato paste.
• Return to pan and add tofu mixture. Simmer 10 minutes.