Tofu Saag | How to make Tofu Saag

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Bysapana behl
Created on 13th Apr 2016
  • Tofu Saag, How to make Tofu Saag
  • Tofu Saag | How to make Tofu Saag (42 likes)

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  • By sapana behl
    Created on 13th Apr 2016

About Tofu Saag

A vegan version of the delicious Punjabi saag paneer.

Tofu Saag, a marvellous creation to spice up your day. Tofu Saag is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingTofu Saag is just too tempting. This amazing recipe is provided by sapana behl. Be it kids or adults, no one can get away from this delicious dish. How to make Tofu Saag is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Tofu Saagby sapana behl. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Tofu Saag is just the appropriate recipe to serve as many as 4. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

  • Prep Time10mins
  • Cook Time40mins
  • Serves4People
Tofu Saag

Ingredients to make Tofu Saag

  • 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

How to make Tofu Saag

  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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