"Lazy" Saag Tofu

The boys were eating Italian subs for dinner tonight. I'd already had a spinach and hummus sandwich for lunch and wasn't in the mood for another one. What I was really craving was some sort of Subzi & Roti (Curried Vegetables with Indian Flat-bread). So one by one, I began pulling things from the fridge and ended up with Saag Tofu. This is a 'plant-based' variation of the popular favorite - Saag Paneer. 

But I was also feeling lazy after a hectic day at work. So lazy that I did not even feel like bringing out my immersion (stick) blender to puree the spinach. That's the reason this recipe is called "Lazy" Saag Tofu.

Lazy Saag Tofu

Prep Time: 15 min

Ingredients:

1. 1 Pk (14-16 oz) Firm, or Extra-Firm Tofu, diced into large chunks
2. 1 small Red Onion, diced
3. 1 medium tomato, diced
4. 2-3 cups baby spinach
5. 1 tbsp Ginger-Garlic Paste
6. 1 tsp Cumin powder
7. 1 tsp Coriander powder
8. 1/4 tsp Turmeric
9. 1 tsp Red Chili Pepper
10. 1-2 tsp Garam Masala

Directions:

Using a non-stick skillet, pan-roast the tofu. See some of my older tofu posts for how I pan roast tofu without any added oils. It is quite easy and makes for a light dish. Once the tofu is done, transfer to a plate and set aside. In the same skillet add a half a cup of water, and add onion, tomato and ginger garlic paste. When all 3 ingredients are cooked well (make a soft paste), add the spices and mix well. Add another splash of water, as needed. Keep the garam masala for the end. Add the spinach and cover for a few minutes to allow it to wilt nicely. Once wilted, add tofu, and another splash of water, gently toss everything together and cover for another few minutes to allow the tofu to imbibe the flavors. Garnish with garam masala and a sprig of fresh cilantro leaves. Enjoy with whole wheat roti. Whole wheat tortillas, wrapped in aluminum foil, and warmed in the oven for a few minutes, work just as well.

If you're not feeling lazy like I was, use an immersion blender and puree the spinach before adding the tofu. If you don't have a stick blender, a regular jar blender should work just as well. Once pureed, add tofu and garnish. The spinach may need a splash of (non-dairy) milk to make it smooth and creamy. Enjoy!