Saag Tofu (Tofu With Spinach, Ginger, Coriander and Turmeric)

The first time I made this I wasn't thrilled with the texture of the spinach, so the second time I pureed the spinach/ginger/onion (like a saag dish) after it had cooked and really liked it. If you puree it you don't need to blend the ginger and onion first - just mince them both before you throw them in the pan. I also used paneer the second time just to try it out - delicious but obviously not as healthy as tofu.

I found that the shallots and ginger needed some help from oil to approximate a paste in the food processor. The dish pairs well with roasted curried cauliflower.

I didn't purée the red onion/ginger mixture and instead chopped it finely. The dish turned out great!

Instead of draining on paper towels, I used clean linen dish towels. Saving the environment one piece of paper at a time.

Left out the cornstarch. Didn't seem to need it. Careful if you don't have cumin seeds not to use the same ratio of cumin seed powder!

Still really yummy. Can't wait to make it again.

You need to puree the spinach mixture or it will be one wet wad of green. Also, spice up that tofu with paprika, Old Bay, curry powder, whatever you have. This wasn't terrible for a non-Indian Indian recipe, but it definitely tasted as if made by a person of Euro ancestry.

We reduce the water in the tofu by first freezing it then letting it thaw which pulls the water out of the fofu, which makes for a more sturdy mangable tofu...then proceed with the instructions

I followed the recipe exactly, and it was quite good. Advice: cut the tofu smaller, half inch squares max, so they take on more of the flavors.

Definitely puree the spinach after cooking. another piece of advice I have: to greatly improve the texture of your tofu, cut into pieces and freeze it the day before. when you're ready to cook, thaw it in the microwave on top of a paper towel (to collect any water that will drain). this will make your tofu less mushy and chewier (in a good way). the tofu will turn a yellow brown color when frozen (this is normal), and become white again after thawing.

Made it with a regular onion, 1 tsp of Garam Masala and 1 tsp of Red Curry instead of the spices listed, since that's all I had at the moment. Came out great. Didn't use any cornstarch, the amount is not needed in my opinion.

Great dish! Made it with frozen spinach, substituted thai garlic-chili paste for dried chilies (can't get those where I live) and cashew-milk yogurt to make it vegan. Heads up, this is "anglo-saxon seasoned", I used twice as many spices as called for and felt it still was a bit bland... throw out your measuring spoons and season it to taste!

You could get by with 1/2 lb tofu for this quantity of spinach, I think. The flavors blend well. For "drained" yogurt, I used low-fat Greek yogurt.

This was a quick and light dinner. I agree with some of the comments below that the dish would have been great with pureed spinach (and lots more of it as well). I also left out the cornstarch and just put a big dollop of Greek yogurt on top.

As others noted, this is not a traditional recipe, and more so tastes like Indian flavored spinach with tofu... it was good enough to cook a second time though. 5 tips: - sautee the onion/ginger for 10-ish minutes (not 3) - add water or oil if your pan gets dry - add 2-3 cloves garlic - consider adding more spinach - puree spinach (consider blanching, too) - consider adding freshly chopped cilantro

This dish was a big hit in my family. I took the advice of Judy H-M below and just finely chopped the onion. I also grated the ginger and left out the yogurt. Results were delicious!