Saag Tofu

From Chow’s recipe of the same name


  • 1 pound firmest tofu you can find, diced into 1/2-in cubes
  • 3 tablespoons vegetable oil, separated into three equal parts
  • 4 teaspoons garam masala, separated into two halves
  • 2 teaspoons kosher salt
  • 3 medium garlic cloves, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 2 medium plum tomatoes, finely chopped
  • 2 teaspoons ground ginger
  • 1 pound baby spinach or frozen, chopped spinach (if frozen in a block might want to thaw it first)
  • 1/2 cup plain Greek-style whole-milk yogurt, or just regular whole milk yogurt


  1. Combine 1 tablespoon of the vegetable oil, 2 teaspoons of the garam masala, and 2 teaspoons of the salt. Mix tofu with it gently to coat tofu; set aside.
  2. Heat a large (12-inch) frying pan over medium-high heat and add 1 tablespoon of the oil. When it shimmers, add tofu in a single layer and cook until browned, about 5 minutes. Transfer to a plate.
  3. Wipe out the pan, return it to the stovetop over medium heat, and add remaining 1 tablespoon oil.
  4. When it shimmers, add garlic and onion and cook, stirring occasionally, until onion is tender and browned, about 3 minutes.
  5. Stir in tomatoes and ginger and cook until tomatoes just start to soften, about 2 minutes.
  6. Add spinach in handfuls and stir frequently, scraping the bottom of the pan to incorporate any browned bits.
  7. Cook until spinach is very wilted and liquid is cooked off, about 7 minutes.
  8. Stir in reserved tofu and cook until heated through, about 1 minute.
  9. Remove from heat.
  10. In a medium bowl, stir together remaining garam masala, remaining salt, and yogurt and add to spinach mixture. Stir until well mixed and serve.

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