Tofu Saag

sapana behl
sapana behl|
Last updated on Jan 10th
A vegan version of the delicious Punjabi saag paneer.
  • Prep Time10Minutes
  • Cooking Time40Minutes
  • Serves4people

Recipe Ingredients

  • 375 grams spinach greens ,chopped
  • 1 teaspoon coriander powder
  • 450 grams mustard greens
  • 2 1 inch piece of ginger piece
  • 3 tomatoes,chopped
  • 4 green chilies
  • 7-8 garlic cloves,minced
  • 1 teaspoon cumin seeds
  • A pinhch asoeftida
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • Salt to taste
  • 2 tablespoon yellow cornmeal / makki ka atta
  • 2-3 dry red chilies
  • 2 tablespoon canola oil
  • 1 pack/8 oz organic super firm tofu,cubed
  • Water as required

Recipe Preparation

  1. In a big cooking pan add 1 cup water ,mustard green ,spinach green along with a pinch of salt and ginger.Cook, covered for 15-20 minutes or if using a pressure cooker ,cook for 3-4 whistles.
  2. Once cooled, puree the cooked spinach and mustard in blender and set aside. Drizzle a pan with canola oil and pan fry the cubed tofu from both sides till lightly golden in color. Make puree of the tomatoes and green chilli as well.
  3. Heat canola oil in a pan or wok.Add aseftida ,dry red chilli and cumin seeds.Let the seeds splutter a little.
  4. Now add minced garlic and saute till golden in color.Once garlic is golden brown ,ad tomato chilli puree,salt ,red chilli ,turmeric ,coriander powder.Saute and cook till oil leaves the sides.
  5. Add the cornmeal and stir until combined. Finally add the spinach mustard puree ,cook covered for 10-15 minutes.
  6. Turn off the heat and add pan fried tofu,mix well. Serve hot with makki roti or plain phulka.
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