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Tofu Saag

Tofu Saag

Keyword spinach, tofu
Servings 4
Author Robin Asbell


  • 1 block extra firm tofu pressed
  • 2 tablespoon avocado oil
  • 2 teaspoons lemon juice
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon salt


  • 2 tablespoons avocado oil
  • 1 large onion chopped
  • 1 tablespoon ground coriander
  • 2 teaspoons ground cumin
  • 2 cloves garlic chopped
  • 1 inch ginger chopped
  • 1 pound fresh spinach
  • 1 large jalapeno seeded and chopped
  • 1/2 teaspoon salt
  • 2 teaspoons lemon juice
  • 1/4 cup coconut cream
  • cooked rice, chutneys


  • Preheat the oven to 400 F. Cube tofu, then toss with oil, lemon, turmeric and salt.
    Roast for 20 minutes, then use a metal spatula to turn the cubes and roast for 10 minutes longer.


  • In a large pan over medium-high, heat the avocado oil. Add the onions and stir until softened. Lower the heat and stir for a few minutes, then stir in the spices. When fragrant, add the jalapeno and stir until softened.
  • Add the spinach, a couple of handfuls at a time, turning it with tongs until it wilts, then adding more. When almost wilted and bright green, stir in the salt, lemon and coconut cream. Bring to a boil and cook until just softened.
  • Use a stick blender to puree, then stir in the roasted tofu. Turn to mix, then serve with rice and chutneys.