Saag Tofu
[fusion recipe]

The difference between Palak Tofu and Saag, is the greens. Saag is a mixture of greens.
I experimented with some violet and garlic mustard, added to spinach greens.
For this recipe, I picked about 5 cups fresh, total.
I also marinated my tofu before browning,
to achieve a more tart cheese flavor.
Cube and marinate tofu in:
  • 1/4 cup lemon juice
  • 1/4 cup apple cider vinegar
  • 1/4 cup nutritional yeast
  • 1 tsp garlic powder
  • 1 TB liquid aminos
    for 24 hours at room temp.

    • Saag CURRY POWDER*
  • 2 TB coriander
  • 2 TB ground cumin
  • 1 1/2 TB turmeric
  • 2 tsp ground ginger
  • 1 tsp dry mustard
  • 1 tsp cinnamon
  • 1/2 tsp black pepper
  • 1/2 tsp cardamom
  • 1/2 tsp cayenne

    • Greens:
  • 2 tsp Saag CURRY POWDER*
  • 1 1/2 tsp whole cumin seed
  • 1 tsp garam masala
  • 1/2 tsp fenugreek leaves
  • 1/4 tsp cloves
  • 1 cup non-dairy milk
  • 1/4 cup cashews, soaked for 15 minutes, ground
  • 6 cloves garlic
  • 1 1/2 knob ginger, shredded
  • 1 pint tomatoes
  • 1 chili pepper
  • 1 tablespoon raw sugar or maple syrup
  • 1 teaspoon garam masala
  • 1/2 tsp ground cinnamon
  • 1/4 tsp black salt
  • {optional garnish with 2 TB cashew cream, pepper flakes}

    Brown tofu in skillet with 1 TB oil, and 1 TB curry powder blended.

    Bring tomatoes and coconut milk to boil with remaining spices, shred greens and cook for 10 minutes in boil

    Stir in tofu.

    Makes approx 5 cups.

    • Per 1 cup:
    Calories:303, Carb: 12, Protein: 13, Fat: 22, Sodium: 603, Fiber: 5