Saag Tofu

Posted on 2023-06-07

Ingredients

For the tofu

• 9 oz extra-firm tofu
• 1 tbsp olive oil
• 1 tbsp cornstarch
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp white pepper
• Salt and pepper

For the saag

• 16 oz baby spinach
• 1 tsp minced garlic
• 1/2 tbsp minced ginger
• 1 small onion
• 1 serrano chile
• 1/2 tsp ground coriander
• 1/4 tsp ground cumin
• 1 cup coconut milk
• 1 tbsp coconut oil
• Salt and pepper

Toppings

• Diced onion
• Diced tomato

Instructions

For the tofu

1. Preheat the oven to 400F.
2. Slice tofu in half into 2 large flat planks.
3. Salt tofu lightly, place between paper towels, and press using a flat weight. (A heavy pot on a baking sheet usually works for me.)
4. Chop the tofu into 1 inch cubes.
5. Coat the tofu with olive oil, tossing with a spatula.
6. Mix spices with cornstarch to incorporate.
7. Sprinkle the tofu with cornstarch mixture, tossing to coat.
8. Place on a parchment paper-lined baking sheet, ensuring no pieces touch.
9. Bake for 30 minutes, turning every 10 minutes.

For the saag

1. Finely chop spinach using a food processor.
2. Dice onion and chile.
3. Sauté onion in coconut oil over medium heat until softened.
4. Add chile, garlic, and ginger and cook until fragrant.
5. Stir in coriander and cumin and cook briefly.
6. Add spinach and coconut milk.
7. Continue cooking until most of the liquid is absorbed, season with salt and pepper to taste.

Assemble

1. Combine saag and tofu. Serve immediately, topping with diced onion and diced tomato.