Coconut Saag (SPINACH) with Crispy Tofu
Creamy, spiced greens meet crispy tofu in this cozy, prep-friendly dinner that captures the warmth of saag paneer without the fuss. Coconut milk adds richness without weighing things down, and wilted spinach is layered with tomato, ginger, and just the right touch of heat. Serve this over rice or scoop it up with gluten-free flatbread.
Servings: FOUR
INGREDIENTS
2 tablespoons olive oil
1 teaspoon cumin seeds
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon chili powder
1 tablespoon fresh ginger, finely grated
2 cloves garlic, finely grated
1 small red onion, thinly sliced
1 tablespoon tomato paste
1/2 cup tomato purée
1 pound baby spinach
1 can (13.5 ounces) full-fat coconut milk
1 block firm tofu (14 to 16 ounces), pressed and cubed
Chopped fresh cilantro, for garnish (optional)
PREPARATION
Press tofu: Wrap the block of tofu in a clean kitchen towel and place a heavy pan on top. Let sit for at least 20 minutes to release excess moisture. Cut into cubes and season with salt and pepper.
Crisp tofu: In a large nonstick skillet over medium heat, warm 1 tablespoon of the olive oil. Add the tofu and cook until golden and crisp on all sides, about 8 to 10 minutes. Add more oil if necessary. Remove and set aside.
Make sauce: In the same pan, add the remaining 1 tablespoon olive oil. Add onions and cooking about 8 to 10 minutes unless slightly caramelized. Stir in the ginger and garlic. Toast the cumin seeds for about 30 seconds, then add coriander, turmeric, and chili powder. Stir in the tomato paste and cook for 1 minute. Add the tomato purée and cook another 2 to 3 minutes until slightly thickened.
Wilt greens: Stir in coconut milk. Add the spinach in batches, letting it wilt before adding more. Once all the spinach is wilted. Simmer gently for 5 to 8 minutes until the flavors meld.
Plate: Add the crispy tofu back to the pan and gently fold to coat. Season with salt and pepper. Top with chopped cilantro if using and serve warm.
Notes:
You can boil tofu for 2 to 5 minutes to firm it slightly, but pressing gives better texture for crisping. Use a well-seasoned pan to prevent sticking. Or for a softer texture you don't even have to crisp it.
