Indian Spiced Tofu With Wilted Spinach And Yogurt Recipes

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SAAG TOFU (INDIAN TOFU WITH SPINACH)



Saag Tofu (Indian Tofu With Spinach) image

This is a delicious and healthier version of saag paneer (palak paneer) that uses tofu rather than cheese. The Indian spices lend a lot of flavour to the tofu. From "EatingWell Magazine".

Provided by blucoat

Categories     Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 (14 ounce) package water-packed firm tofu, drained
4 teaspoons canola oil, divided
3/4 teaspoon salt, divided
1 onion, sliced 1/4 inch thick
2 medium garlic cloves, finely chopped
1 teaspoon freshly grated gingerroot
1 teaspoon mustard seeds
1 lb Baby Spinach
1 cup low-fat yogurt or 1 cup nonfat plain yogurt
1 1/2 teaspoons curry powder
1/4 teaspoon ground cumin

Steps:

  • Cut tofu into thirds lengthwise and eighths crosswise. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add tofu and sprinkle with 1/4 teaspoon salt. Cook, stirring gently every 2 to 3 minutes, until browned on all sides, 6 to 8 minutes. Transfer to a plate.
  • Add the remaining 2 teaspoons oil to the pan and reduce heat to medium. Add onion, garlic, ginger and mustard seeds and cook until the onion is translucent, 4 to 6 minutes. Add spinach in batches small enough to fit in the pan and cook, stirring frequently, until all the spinach has been added and has wilted, 4 to 6 minutes more.
  • Meanwhile, combine yogurt, curry powder, cumin and the remaining 1/2 teaspoon salt in a small bowl. Add to the pan along with the tofu and cook until heated through, about 2 minutes.

SAAG TOFU (TOFU WITH SPINACH, GINGER, CORIANDER AND TURMERIC)



Saag Tofu (Tofu With Spinach, Ginger, Coriander and Turmeric) image

Raghavan Iyer, author of "660 Curries," describes the Indian cheese paneer as "fresh, firm and chewy" and "not unlike a block of extra-firm tofu," which you could substitute for paneer in a pinch. Tofu takes the place of paneer in this lighter version of saag paneer, a classic Indian dish made with fresh spinach sautéed in plenty of ginger, cumin, fennel seeds, chiles, coriander and turmeric. Here, seared tofu and yogurt are stirred in at the end, making it a creamy, satisfying, almost-vegan meal that's wonderful served with naan or over rice.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

3/4 pound firm tofu, cut into 1-inch cubes
2 tablespoons canola oil
1/2 cup coarsely chopped shallot or red onion
4 lengthwise slices peeled fresh ginger (2 inches long, 1 inch wide, 1/8 inch thick), coarsely chopped
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
2 whole dried red chilies, like Thai, cayenne or arbol
1 tablespoon coriander seeds, ground
Salt to taste
1/4 teaspoon cayenne
1/4 teaspoon ground turmeric
1 1/2 pounds fresh spinach, stems trimmed at the end and washed in 2 changes of water, or 12 ounces baby spinach, rinsed
1/2 cup drained yogurt
1/4 teaspoon cornstarch

Steps:

  • Drain the tofu on paper towels. Heat 1 tablespoon of the oil over medium-high heat in a wok or a large, heavy lidded skillet and add the tofu. Stir-fry until golden brown and remove from the heat.
  • Combine the shallot or onion and the ginger in a food processor or mini-chop and blend until finely minced, almost a paste.
  • Heat the remaining oil over medium-high heat in a wok or skillet and add the cumin seeds, fennel seeds and whole chiles. Cook, stirring, for about 15 seconds, or until the spices are fragrant and reddish-brown. Add the onion and ginger and stir-fry until it is lightly browned, about 3 minutes. Add the coriander, salt, cayenne and turmeric, stir for about 10 seconds and add the spinach in batches, adding the next batch after the first batch wilts and stirring and scraping the bottom of the pan to deglaze.
  • Stir in the tofu, cover, reduce the heat to medium-low and simmer, stirring occasionally, for 2 to 3 minutes, until the spinach is uniformly wilted and the tofu is warmed through.
  • Whisk the cornstarch into the yogurt. Remove the pan from the heat, remove the chilies, and stir in the yogurt. Taste, adjust salt and serve with rice or other grains.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 13 grams, Carbohydrate 15 grams, Fat 17 grams, Fiber 7 grams, Protein 22 grams, SaturatedFat 3 grams, Sodium 751 milligrams, Sugar 3 grams, TransFat 0 grams

INDIAN-SPICED TOFU WITH WILTED SPINACH AND YOGURT



Indian-Spiced Tofu with Wilted Spinach and Yogurt image

Golden cubes of tofu, sauteed with mustard and coriander seed, replace paneer cheese in this nod to the classic Indian dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 13

12 ounces firm tofu, drained and cut into 1/2-inch cubes
2 tablespoons canola oil
Coarse salt
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon freshly grated ginger
1/2 teaspoon cumin seed, crushed
1/2 teaspoon coriander seed, crushed
1/4 teaspoon mustard seed, crushed
Pinch red pepper flakes
1 1/2 pounds fresh spinach, stemmed and chopped
1 cup low-fat plain yogurt
2 cups cooked brown rice

Steps:

  • Press tofu.
  • In a large cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Add tofu and cook, turning, until golden brown, about 7 minutes. Transfer to a plate and season with salt.
  • Heat remaining oil in a large pot over medium-high heat. Add onion and garlic and cook, stirring, until tender, about 5 minutes. Add ginger and spices and cook, stirring, until spices are toasted, about 1 minute. Add spinach and cook, stirring, until just wilted, 2 to 3 minutes.
  • Remove from heat and stir in yogurt. Season with salt and stir in golden tofu. Serve with rice.

Nutrition Facts : Calories 450 g, Cholesterol 5 g, Fat 15 g, Fiber 12 g, Protein 21 g, SaturatedFat 2 g, Sodium 324 g

SPINACH SAUTEED WITH INDIAN SPICES



Spinach Sauteed With Indian Spices image

This side dish has all the flavors of traditional Indian cooking.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 9

3 tablespoons unsalted butter
4 large shallots, peeled and thinly sliced lengthwise
2 large cloves garlic, peeled and thinly sliced
4 teaspoons julienned ginger
2 teaspoons ground cumin
2 teaspoons ground turmeric
2 pounds fresh spinach, stems removed
2 teaspoons whole yellow mustard seeds
Salt and freshly ground pepper, to taste

Steps:

  • In a high straight-sided medium skillet, melt the butter over medium-high heat. Add the shallots and the garlic, and cook until shallots are lightly browned, 2 to 3 minutes.
  • Stir in ginger, cumin, and turmeric, and cook for 30 seconds. Add spinach and mustard seeds; season with salt and pepper; cook, tossing until spinach is just wilted, 1 to 2 minutes. Remove from skillet, and serve immediately.

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