Vegan Saag Tofu (Tofu and Spinach)
By Joe GitterPublished on February 29, 2020
Time
1 hour
Yield
Serves 4 to 6
Ingredients
14 ounces firm tofu, cut into ½-inch piecesSalt and pepper 12 ounces curly-leaf spinach, stemmed12 ounces mustard greens, stemmed3 tablespoons vegetable oil 1 teaspoon cumin seeds 1 teaspoon ground coriander 1 teaspoon paprika ½ teaspoon ground cardamom ¼ teaspoon ground cinnamon 1 onion, chopped fine1 jalapeño chile, stemmed, seeded, and minced3 garlic cloves, minced1 tablespoon grated fresh ginger 1 (14.5-ounce) can diced tomatoes, drained and chopped1½ cups unsweetened almond milk ½ cup roasted cashews, chopped1 teaspoon organic sugar 1½ tablespoons lemon juice 3 tablespoons minced fresh cilantro
Before You Begin
We prefer firm tofu here, but you can substitute extra-firm tofu in a pinch; do not use soft tofu. For a spicier dish, include the ribs and seeds from the jalapeño. Serve over rice.
Instructions
- Spread tofu on paper towel–lined baking sheet and let drain for 20 minutes. Gently press dry with paper towels and season with salt and pepper.
- Meanwhile, microwave spinach in bowl, covered, until wilted, about 3 minutes; transfer ½ cup spinach to blender. Chop remaining spinach; set aside. Microwave mustard greens in now-empty bowl, covered, until wilted, about 4 minutes; transfer ½ cup to blender with spinach. Chop remaining mustard greens; set aside.
- Heat oil in 12-inch skillet over medium-high heat until shimmering. Add cumin seeds, coriander, paprika, cardamom, and cinnamon and cook until fragrant, about 30 seconds. Add onion and ¾ teaspoon salt and cook, stirring frequently, until softened, about 3 minutes. Stir in jalapeño, garlic, and ginger and cook until lightly browned and just beginning to stick to pan, about 3 minutes. Stir in tomatoes, scraping up any browned bits, and cook until pan is dry and tomatoes are beginning to brown, about 4 minutes.
- Transfer half of onion-tomato mixture, ¾ cup almond milk, ¼ cup cashews, and sugar to blender with greens and process until smooth, about 1 minute. Add pureed greens, chopped greens, lemon juice, and remaining ¾ cup almond milk to skillet with remaining onion-tomato mixture and bring to simmer over medium-high heat. Reduce heat to low and season with salt and pepper to taste. Stir in tofu and cook until warmed through, about 2 minutes. Transfer to serving dish, sprinkle with cilantro and remaining ¼ cup cashews, and serve.
Time
1 hourYield
Serves 4 to 6Ingredients
14 ounces firm tofu, cut into ½-inch pieces
Salt and pepper
12 ounces curly-leaf spinach, stemmed
12 ounces mustard greens, stemmed
3 tablespoons vegetable oil
1 teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon paprika
½ teaspoon ground cardamom
¼ teaspoon ground cinnamon
1 onion, chopped fine
1 jalapeño chile, stemmed, seeded, and minced
3 garlic cloves, minced
1 tablespoon grated fresh ginger
1 (14.5-ounce) can diced tomatoes, drained and chopped
1½ cups unsweetened almond milk
½ cup roasted cashews, chopped
1 teaspoon organic sugar
1½ tablespoons lemon juice
3 tablespoons minced fresh cilantro
Ingredients
14 ounces firm tofu, cut into ½-inch pieces
Salt and pepper
12 ounces curly-leaf spinach, stemmed
12 ounces mustard greens, stemmed
3 tablespoons vegetable oil
1 teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon paprika
½ teaspoon ground cardamom
¼ teaspoon ground cinnamon
1 onion, chopped fine
1 jalapeño chile, stemmed, seeded, and minced
3 garlic cloves, minced
1 tablespoon grated fresh ginger
1 (14.5-ounce) can diced tomatoes, drained and chopped
1½ cups unsweetened almond milk
½ cup roasted cashews, chopped
1 teaspoon organic sugar
1½ tablespoons lemon juice
3 tablespoons minced fresh cilantro
Ingredients
14 ounces firm tofu, cut into ½-inch pieces
Salt and pepper
12 ounces curly-leaf spinach, stemmed
12 ounces mustard greens, stemmed
3 tablespoons vegetable oil
1 teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon paprika
½ teaspoon ground cardamom
¼ teaspoon ground cinnamon
1 onion, chopped fine
1 jalapeño chile, stemmed, seeded, and minced
3 garlic cloves, minced
1 tablespoon grated fresh ginger
1 (14.5-ounce) can diced tomatoes, drained and chopped
1½ cups unsweetened almond milk
½ cup roasted cashews, chopped
1 teaspoon organic sugar
1½ tablespoons lemon juice
3 tablespoons minced fresh cilantro
Why This Recipe Works
The mildly flavored cheese reminded us of firm tofu and we thought a tofu rendition would make a great vegan version. We built layers of flavor by frying spices and caramelizing onion, jalapeño, garlic, ginger, and tomatoes. In addition to the spinach, mustard greens added heft and pungency to the sauce. Cashews, both pureed into the sauce and sprinkled on top before serving, added body and buttery richness. All we needed to do with the tofu cubes was heat them until they took on a creamy consistency.
Before You Begin
We prefer firm tofu here, but you can substitute extra-firm tofu in a pinch; do not use soft tofu. For a spicier dish, include the ribs and seeds from the jalapeño. Serve over rice.
Instructions
- Spread tofu on paper towel–lined baking sheet and let drain for 20 minutes. Gently press dry with paper towels and season with salt and pepper.
- Meanwhile, microwave spinach in bowl, covered, until wilted, about 3 minutes; transfer ½ cup spinach to blender. Chop remaining spinach; set aside. Microwave mustard greens in now-empty bowl, covered, until wilted, about 4 minutes; transfer ½ cup to blender with spinach. Chop remaining mustard greens; set aside.
- Heat oil in 12-inch skillet over medium-high heat until shimmering. Add cumin seeds, coriander, paprika, cardamom, and cinnamon and cook until fragrant, about 30 seconds. Add onion and ¾ teaspoon salt and cook, stirring frequently, until softened, about 3 minutes. Stir in jalapeño, garlic, and ginger and cook until lightly browned and just beginning to stick to pan, about 3 minutes. Stir in tomatoes, scraping up any browned bits, and cook until pan is dry and tomatoes are beginning to brown, about 4 minutes.
- Transfer half of onion-tomato mixture, ¾ cup almond milk, ¼ cup cashews, and sugar to blender with greens and process until smooth, about 1 minute. Add pureed greens, chopped greens, lemon juice, and remaining ¾ cup almond milk to skillet with remaining onion-tomato mixture and bring to simmer over medium-high heat. Reduce heat to low and season with salt and pepper to taste. Stir in tofu and cook until warmed through, about 2 minutes. Transfer to serving dish, sprinkle with cilantro and remaining ¼ cup cashews, and serve.
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