Tofu Saag

Main Dishes, Vegan

Tofu Saag

Vegan

Total Time: 1 hour, serves 2-4

• • 1 pound firm tofu, cubed
  • 6 tablespoons olive oil (divided)
  • 1 tablespoon nutritional yeast
  • ¾ teaspoon turmeric
  • ½ 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

 

Instructions

1. Preheat oven to 350° F. Preheat oven to 350ºF. Combine 3 tablespoons olive oil with lemon juice, turmeric, nutritional yeast, and salt.

2. 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.

3. Meanwhile, heat the 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.

4. Add tomatoes, mustard seeds, and garam masala. Bring to a gentle simmer and cook for 5 minutes.

5. Squeeze excess water from spinach and add to skillet along with cashew milk, tamari, and tofu

6. Heat through and adjust seasoning to taste.