Simmer Sauces

Saag Tofu

This recipe is a twist on the classic saag paneer, swapping in tofu for a lighter touch. It’s one of my go-to North Indian dishes, and it comes together in minutes with the help of my Coconut Cashew Korma simmer sauce.

It’s delicious on its own, but if you want to elevate the flavor, I’ve included an optional step for adding a tadka (tempering spices) at the end. I’ve also made it with baby kale in place of spinach, and it works beautifully!

Serves 4

Ingredients

1 tablespoon ghee or oil

1 pound baby spinach (this recipe is forgiving so if you buy a big box of spinach and it has 11 or 12 oz, no need to buy more)

1 jar Brooklyn Delhi Coconut Cashew Korma (or Cashew Butter Masala works well too!)

~1 teaspoon high heat oil like sunflower or canola, enough to coat pan

14 oz extra firm tofu, cubed (these amounts are also forgiving so use whatever size the package you have purchased contains)

Optional:

1 tablespoon ghee or high heat oil like sunflower or canola

1/2 teaspoon cumin seeds

1 pinch of asafetida (if you don't have it, it's OK)

1 dried red chili pepper, broken in half (1/4 teaspoon red chili powder)

cream

Method

Heat 1 tablespoon of ghee or oil in a large non-stick saute pan over medium heat. Add the spinach (in batches if needed) and cook until fully wilted, about 2–3 minutes. Season lightly with salt. Transfer the spinach to a blender, add 1 jar of Brooklyn Delhi Coconut Cashew Korma, and blend until smooth.

In your non-stick pan, heat a little oil over medium heat and add tofu cubes. Cook until golden on all sides, about 5-10 minutes, and season with salt.

Pour the spinach sauce into the pan with the tofu and simmer for 2–3 minutes, stirring to combine and heat through. Adjust salt to taste.

Optional: For a richer and beautiful finish, heat 1 tablespoon of ghee or oil in a small pan, add cumin seeds and a dried chili. When the cumin seeds start to dance in the pan, pour over the dish. Drizzle a little cream on top.

Serve with rice or naan and Brooklyn Delhi Mango Chutney, Tomato Achaar, or Roasted Garlic Achaar.