Saag Tofu



Though I can justify using the word "saag" because this is a dish of spinach and spices, it is very much a bastardized version of any saag dish -- chicken, mutton, paneer -- that you have ever eaten. It is not necessarily the worse for that, but is certainly not up to par with the silky deliciousness of the original recipe.


This came about because I had tofu on hand and had been thinking that it might do quite well in the place of paneer in a proper saag paneer. I also had cooked lentils and bulgur wheat in the fridge from recipes earlier in the week, and some leeks whose time had come; this seemed a good way to organize a clear out. Making the dish this way made for a very quick to the table dinner. Should you decide to make this recipe from scratch, you will have to add some additional cooking time in order to roast the tofu.


8 oz package of baby spinach, washed

1 large leek, well washed, cut into coins

1/3 block of firm tofu, roasted

1/2 cup plain Greek yogurt (I prefer full-fat)

1 Tbsp strained tomatoes or 1 1/2 tsps tomato paste

1 tsp garam masala

Salt to taste


Put your oil in a large skillet and add the garam masala and the ground fresh ginger, Turn the heat on low and let your spices bloom while you chop your leeks into thin coins.


As soon as the spices in the pan smell incredibly fragrant, add the leeks to the pan and cook until starting to become tender and separate into individual rings, stirring often. This should only take a couple of minutes.


Add the spinach and 1/4 cup water to the pan and stir to combine as much as possible with the spiced leek mixture. Cover and let the spinach wilt and cook down to about 1/3 of its original size. Again, this will only take a couple of minutes.


Uncover the pan and stir to combine everything well.


Add the tomato paste or strained tomatoes and the yogurt and stir well to combine. Nestle the pieces of tofu in the spinach.


Heat everything through, still on low, just until the yogurt is starting to bubble slightly around the edges of the pan. Do not let it boil up vociferously or the yogurt will curdle. It will still taste just fine, but look less appetizing,


Serve with naan, or rice, or as I did with a mixture of lentils mixed with bulgur wheat.



This is a six minute and forty seven second to the table dish.