Saag is a mild sauce made from aromatics and sauteed spinach. Typically served with paneer, a soft fresh cheese. Here, the cheese is replaced by cubes of tofu for a vegan spin. You can always lower the heat by removing the seeds and ribs from the serrano pepper. You can also experiment with other greens, like kale, mustard greens, collards, or fresh fenugreek leaves if you can find them. You may need to cook heartier greens longer to soften and consider pureeing the sauce with an immersion blender for an extra silky texture.
- 1 pound firm tofu, cubed
- 6 tablespoons olive oil (divided)
- 1 tablespoon nutritional yeast
- 3/4 teaspoon turmeric
- 1/2 teaspoon sea salt
- 1 medium yellow onion, chopped
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 large serrano pepper, stemmed and minced
- 14-ounce can diced tomatoes
- 2 teaspoons brown mustard seeds
- 2 teaspoons garam masala
- 10 ounces frozen spinach, thawed
- 2 cups unsweetened cashew milk
- 1 tablespoon tamari
- Preheat oven to 350° F. Combine 3 tablespoons olive oil with lemon juice, turmeric, nutritional yeast, and salt. Toss with cubed tofu and place evenly on a parchment lined baking sheet. Cook for 25 minutes or until lightly golden, turning halfway through cooking time.
- Meanwhile, heat remaining oil in a large skillet over medium heat. Sauté onion until translucent. Add garlic, ginger, and serrano pepper and cook for a few minutes.
- Add tomatoes, mustard seeds, and garam masala. Bring to a gentle simmer and cook for 5 minutes.
- Squeeze excess water from spinach and add to skillet along with cashew milk, tamari, and tofu.
- Heat through and adjust seasoning to taste.
SERVES 2-4 • TOTAL TIME: 1 HR • VEGAN, GLUTEN-FREE
Recipe provided by INFRA.