Tofu Saag

This recipe needs little by way of introduction. It's a variant on an Indian standby, saag paneer, but replacing the paneer with easier-to-come-by tofu. This version also happens to be vegan and very healthy. Don't worry, it's still delish. Not quite as good as the fattening take-out version, but pretty darn great for a home-cooked meal.

Tofu Saag
  • 1 pound extra-firm tofu
  • 2 1/2 tablespoons soy sauce or tamari
  • 1/4 cup water (or 1 1/2 tablespoons sesame oil)
  • 1 small yellow onion, chopped small
  • 4 large garlic cloves, minced
  • 1 tablespoon fresh ginger, peeled and minced
  • 1 pound frozen spinach (leaf, not chopped), thawed and pressed (to get some of the water out)
  • 1 cup seeded, chopped tomato
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon salt, or to taste
  • 1/2 cup soy, rice, or coconut milk
  • Crushed red pepper to taste
  • Cooked brown rice
Preheat the oven or a toaster oven to 350 F and oil a baking sheet. Cube the tofu, press some of the water out, toss with soy sauce or tamari, and place on the baking sheet. Let it sit for 5 minutes before placing it in the oven. Roast for 15 minutes.
Meanwhile, place the water (or sesame oil) in a large nonstick skillet or saute pan over medium-high heat. Add the onion, garlic, and ginger, and cook for 5 minutes, stirring frequently. Lower the heat to low, add the spinach, and cook for 5 minutes, stirring occasionally. Add the tofu, tomatoes, and the remaining ingredients, and cook for 5 minutes. Serve with brown rice.