Tofu Saag Paneer

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The sauce for saag paneer, an Indian dish of spinach and cheese, is usually made with lots of butter (ghee) and milk. Here, tofu, soymilk, and soy yogurt make the dish lighter, higher in essential fatty acids, and just as delicious as the original

  • 1-cup servingServings

Ingredients

  • 8 oz. extra-firm tofu, cubed
  • 1 Tbs. canola oil
  • 1 medium onion, chopped (1 1/2 cups)
  • 2 cloves garlic, minced (2 tsp.)
  • 2 tsp. curry powder
  • 3/4 tsp. grated fresh ginger
  • 1 10-oz. pkg. frozen leaf spinach, thawed and drained
  • 1/2 cup DHA-fortified plain soy yogurt
  • 1/4 cup DHA-fortified plain soymilk, optional

Preparation

1. Coat skillet with cooking spray, and heat over medium-high heat. Add tofu cubes, and cook 2 to 3 minutes, or until browned. Transfer to plate, and set aside.

2. Wipe out skillet, add oil, and heat over medium heat. Add onion, and sauté 3 to 4 minutes, or until beginning to brown. Stir in garlic, curry powder, 
and ginger, and sauté 1 minute, or until curry powder darkens. Add spinach and 2 Tbs. water, and cook 1 minute, or until most of water has evaporated. Remove from heat, and stir in yogurt and soymilk, if using, or 1/4 cup water. Fold in tofu cubes.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 157
  • Carbohydrate Content: 14 g
  • Fat Content: 8 g
  • Fiber Content: 4 g
  • Protein Content: 10 g
  • Sodium Content: 62 mg
  • Sugar Content: 5 g