Tofu Saag & Basmati Rice

Name: Tofu Saag & Basmati Rice
Prep time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Indian
Ingredients: 21 oz tofu, cut into 2 cm cubes and patted dry; 1.5 cups basmati rice; 10.5 oz spinach, washed and roughly chopped; 1 medium onion, finely diced; 3 cloves garlic, minced; 1 tbsp ginger, finely grated; 0.5 cup plain yogurt; 1.5 tsp garam masala; 1.5 tbsp vegetable oil

Golden tofu cubes simmer briefly with spinach, yogurt, and gentle spices in this weeknight saag. Fold the yogurt in off the heat for a smooth, creamy finish.

35 min in all
20 min hands-on
Serves 4
Simple

Allergen flags

Milk · Soy

Tonight flags allergens cautiously, from each ingredient. Always check the labels on what you buy.

Ingredients

Tofu, cut into 2 cm cubes and patted dry21 oz
Basmati rice1.5 cups
Spinach, washed and roughly chopped10.5 oz
Onion, finely diced1 medium
Garlic, minced3 cloves
Ginger, finely grated1 tbsp
Plain yogurt0.5 cup
Garam masala1.5 tsp
Vegetable oil1.5 tbsp

Method

1
Prep ingredients
Cut the tofu into 2 cm cubes and pat dry; finely dice the onion, mince the garlic, and grate the ginger. Set out the remaining ingredients.
2
Cook the rice
Rinse the rice and combine it with 450 ml water in a medium saucepan; bring to a boil over high heat, cover, and simmer over low heat.
17 min
3
Brown the tofu
Heat half the oil in a large skillet over medium-high heat; turn the tofu cubes occasionally, then transfer to a plate.
8 min
Tip: Give the tofu room in the pan; brown it in batches if needed.
4
Cook the spinach
Add the remaining oil, onion, garlic, ginger, and garam masala to the skillet over medium heat and stir; add the spinach and continue stirring.
8 min
5
Finish and serve
Return the tofu to the skillet and warm over low heat. Remove from the heat, fold in the yogurt, then taste and adjust with salt and a few grinds of black pepper; serve with rice.
4 min
Tip: Stir yogurt in after removing the pan from the heat to prevent curdling.

Why Tonight would pick this

Ready in 35 minutes, so it fits a busy weeknight.
A Indian night to keep the week interesting.

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