Saag With Tofu
Ingredients
  • 4 teaspoons canola oil, divided
  • 1-14 oz. package of firm tofu- cut into 2"" cubes
  • 3/4 teaspoon of salt, divided
  • 1 onion, sliced thin in half-moons
  • 1 red pepper cut into 1"" thin strips
  • 2 cloves of garlic, finely diced
  • 1 teaspoon of fresh ginger, finely diced
  • 1 teaspoon of mustard seeds
  • 1 pound of baby spinach
  • 1 cup Oikos® Greek Plain Yogurt
  • 1 1/2 teaspoons of curry powder
  • 1/4 teaspoon of cumin
Directions
  1. In a medium skillet, heat 2 teaspoons of oil over medium-high heat.
  2. Add tofu and half of the salt.
  3. Cook for 6-8 minutes gently turning every 2 minutes until lightly browned.
  4. Transfer tofu to a separate plate and set aside.
  5. Reduce heat to medium and add remaining oil to the skillet pan.
  6. Add onions, garlic, red pepper, ginger and mustard seeds.
  7. Cook until onion is clear, about 5 minutes.
  8. Add spinach a handful at a time and cook until wilted through.
  9. In a small bowl mix together yogurt, curry, cumin and remaining salt.
  10. Temper yogurt by adding some of the spinach mixture until it is warmed through.
  11. Add yogurt to skillet.
  12. Then add tofu; reduce heat to low and stir gently for 2 minutes. Serve over basmati or brown rice.
Yields4 servings