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  • Writer's pictureElan Dakota Halpern

Saag Tofu

Updated: Nov 11, 2019

Yield: ~1 hotel pan

Variations: Paneer, an Indian Cheese, can be sed in place of the tofu


  • 6, 12 ounce packages firm tofu, cubed

  • ¾ cup vegetable oil

  • ¼ cup garam masala or curry powder

  • ¼ cup of ginger root, peeled and chopped

  • 10 garlic cloves

  • 4 green chilies

  • ½ cup water

  • 2 cases of baby spinach

  • 1 cup milk

  • Salt and pepper to taste

  • Cooked basmati rice


  1. Fry the tofu in about ½ of the vegetable oil, until golden brown.

  2. Sprinkle the tofu with the garam masala and salt, set aside.

  3. In a blender or food processor, add the ginger, garlic, chili, and water. Process until smooth.

  4. In a saucepan, heat the rest of the oil, and add the contents of the processor.

  5. Stir for about 30 seconds, then add the spinach, and season with salt.

  6. Stir for a minute, then cover the saucepan, and leave to simmer for 5-10 minutes.

  7. Add the tofu cubes and milk to the saucepan, stir gently, and leave to somme 5-10 minutes more, stirring once or twice.

  8. Serve over rice.

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