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Tofu Saag

sapana behl
10 minutes
Prep Time
40 minutes
Cook Time
4 People
Read Instructions Save For Later


A vegan version of the delicious Punjabi saag paneer.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Punjabi
  • Roasting
  • Boiling
  • Sauteeing
  • Main Dish
  • Vegan

Ingredients Serving: 4

  1. 375 grams spinach greens ,chopped
  2. 1 teaspoon coriander powder
  3. 450 grams mustard greens
  4. 2 1 inch piece of ginger piece
  5. 3 tomatoes,chopped
  6. 4 green chilies
  7. 7-8 garlic cloves,minced
  8. 1 teaspoon cumin seeds
  9. A pinhch asoeftida
  10. 1/2 teaspoon turmeric powder
  11. 1 teaspoon red chilli powder
  12. salt to taste
  13. 2 tablespoon yellow cornmeal / makki ka atta
  14. 2-3 dry red chilies
  15. 2 tablespoon canola oil
  16. 1 pack/8 oz organic super firm tofu,cubed
  17. water as required


  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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Varsha Raikar
Varsha Raikar   Nov-06-2017

Thank u for a dish

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