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Saag Tofu
Recipes
Saag Tofu
6 servings
50 minutes total (Active 25 minutes)

Ingredients

  • 12 oz fresh spinach
  • 12 oz fresh collard (or mustard) greens
  • 14 oz firm tofu
  • ¼ bunch fresh cilantro
  • 1 medium, fresh jalapeño pepper
  • 1 (14.5 oz) can diced fire-roasted tomatoes
  • 3 tablespoons canola oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground cinnamon
  • 1 (8 oz) package diced fresh yellow onions
  • 1 ¼ teaspoons kosher salt, divided
  • 1 tablespoon chunky garlic stir-in paste
  • 1 tablespoon ginger stir-in paste
  • 1 ½ cups unsweetened plain almond milk, divided
  • ½ cup lightly salted cashew pieces, divided
  • ½ teaspoon pepper
  • 2 tablespoons lemon juice

Steps

    1. Place spinach in large, microwave-safe bowl; cover and microwave on HIGH 3 minutes or until wilted. Remove from bowl and let stand to cool. Place greens in same bowl; cover and microwave on HIGH 4 minutes or until wilted. Let stand to cool.
    2. Meanwhile, slice tofu into 1-inch-thick planks. Wrap in paper towels and place in baking dish. Set second dish on top to press tofu (about 20 minutes). Chop cilantro (¼ cup) and jalapeño finely, removing membranes and seeds if desired. Drain tomatoes. Chop spinach and greens coarsely.
    3. Preheat large, heavy-bottom saucepan (or Dutch oven) on medium 2–3 minutes. Place oil in pan; stir in cumin, coriander, paprika, cardamom, and cinnamon; cook and stir 30 seconds or until toasted. Add onions and ¼ teaspoon salt; cook 3–4 minutes, stirring occasionally, until tender. Stir in jalapeños, garlic paste, and ginger paste; cook and stir 1 minute. Add tomatoes and cook 3–4 minutes, stirring occasionally, until mixture is dry and thick; remove from heat.
    4. Place ½ cup spinach and ½ cup greens in blender. Add one-half tomato mixture (about 1 cup), ¾ cup almond milk, and ¼ cup cashews to blender; blend until smooth. Add puree to pan with remaining tomato mixture and return to medium-low.
    5. Stir in pepper, lemon juice, and remaining spinach, greens, ¾ cup almond milk, and 1 teaspoon salt. Simmer 7–8 minutes, stirring occasionally, until mixture thickens. Cut tofu into small cubes; stir gently into pan during last 2 minutes of cook time. Top with cilantro and remaining ¼ cup cashews. Serve.

Amount per ⅙ recipe serving: Calories 260, Total Fat 16g, Sat Fat 1.5g, Trans Fat 0g, Chol 0mg, Sodium 780mg, Total Carb 20g, Fiber 6g, Total Sugar 5g, (Incl. 1g Added Sugars), Protein 12g, Vitamin D 6%, Calc 30%, Iron 30%, Potassium 10%